Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks; 2 tbsp curry powder; 1 apple, diced; 1/2 cup red lentils; 6 cups chicken broth; 2 cups shredded cooked chicken; 1 cup coconut milk; 1 tbsp lemon juice; cilantro

A creamy, golden curry soup of chicken, red lentils, apple and coconut milk. Warming, fragrant and perfect for chilly days.

Prep15 min

Cook35 min

Total50 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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BlenderFor smooth soups and sauces

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8-inch chef's knifeFor all the chopping

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Steps

Cook onion, carrots and celery in oil until soft, 7 minutes. Stir in curry powder 1 minute.

Add apple, lentils and broth; simmer 25 minutes until lentils are soft.

Blend half the soup until smooth and return to the pot.

Stir in chicken and coconut milk, heat through, and finish with lemon juice and cilantro.

TipBlend only half so the soup keeps some texture.