Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 baking potato, peeled and cut into 1/2 in dice; 1 carrot, peeled and cut into 1/2 in dice; 1 large onion, chopped; 1 leek, cleaned and sliced; 2 sticks celery, sliced (optional); 1 ounce butter; 1 tablespoon curry powder; 1 teaspoon tomato paste; 3 3/4 cups vegetable broth; salt

Submitted by English_Rose

"A classic Anglo-Indian soup which is great to make during the winter months as it can become a complete meal when served with some good crusty bread. Varations/Additions: Garnish the soup with a little cooked long grain rice; Sweeten the flavor with a little mango chutney before blitzing; Cook some chopped apple in the soup for a sweeter flavor."

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Ready In:: 40mins
Ingredients:: 10
Serves:: 4-6

ingredients

1 baking potato, peeled and cut into 1/2 in dice
1 carrot, peeled and cut into 1/2 in dice
1 large onion, chopped
1 leek, cleaned and sliced
2 sticks celery, sliced (optional)
1 ounce butter
1 tablespoon curry powder
1 teaspoon tomato paste
3 ³⁄₄ cups vegetable broth
salt

directions

Melt the butter in a large pan. Add the vegetables and cook for 5 minutes. Add the curry powder and cook for a further 2 minutes.
Add the tomato paste and broth. Bing the soup to a simmer, cover and cook for 20 minutes, until the vegetables are tender.
Blitz the soup in a liquidizer or with a hand blender until smooth.
Season with salt and serve.

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RECIPE SUBMITTED BY

English_Rose

United Kingdom

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)

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