Mulligatawny Soup

I'm afraid to say that it is still very warm here in Southern California.  It's been in the 80's and very dry with Santa Ana winds. But as hot as it gets during the day, once night falls, so does the temperature. My go-to easy meal for a cool night is always soup. If you've never had Mulligatawny soup, don't let the complicated name scare you. Mulligatawny is an Anglo-Indian soup that means, "Pepper Water". There are many versions of this soup, some highly spiced and contain meat and other versions omit meat and have lentils. This recipe is a warm and comforting curry soup with a little heat from the added cayenne pepper that cools to a mellow spiciness with a dollop of yogurt. I used leftover grilled chicken thighs but you can always use chicken breasts if preferred. Adding the tart apples also adds a exciting texture and complements the Indian spices beautifully. My husband was very skeptical of the apples and the almonds at first impression, but really liked what they added to the soup. I also added a little bit of rice as well to sop up all that wonderful curry. Enjoy! 

Mulligatawny Soup

Serves 8

1 T vegetable oil
1 leek, white and light green parts only
2 cups onions, chopped
2 carrots, chopped (first addition)
2 celery stalks, chopped
1 Pasilla pepper, chopped
4 cloves garlic, halved
7 cups chicken broth, divided 2cups/5cups
2" fresh ginger, chopped (~2 T)
3 chicken thighs, cooked and chopped
1 small carrot, finely diced (second addition)
2 T Penzeys® Sweet Curry (plus more to taste)
1 T ground cumin
1/2 t cayenne pepper
1 T tomato paste
salt and pepper to taste
1 can full fat coconut milk
1/2 cup chopped cilantro
1 tart apple, chopped 
1/2 cup toasted sliced almonds
Strained Greek yogurt or coconut cream (optional)

In a large dutch oven, add oil, leeks, onions, carrots (1st addition), celery, Pasilla pepper and garlic and saute until tender crisp. 

Add two cups chicken broth and continue cooking until vegetables are tender, about ~8-10 minutes. Place the ginger in a blender and coarsely chop. Once the vegetables are tender, Add the vegetables along with all the liquid to the blender with chopped ginger and puree. (Note: when blending hot liquids, remove the lid insert and cover with a towel while blending) Transfer blender contents back into the dutch oven. 
Add remaining 5 cups of chicken broth, chopped chicken thighs, finely diced carrot(2nd addition), curry powder, cumin, cayenne pepper and tomato paste and salt and pepper to the dutch oven. Heat to a simmer, taste and adjust seasonings. Add coconut milk and cilantro and simmer for 5 minutes. 
Add chopped apples and toasted almonds and top with a dollop of Yogurt or coconut cream and more cilantro.  Enjoy!

Other recipes to try:

Potato Gnocchi and Spinach Curry

Spiced Couscous and Carrot Salad

Indian Spiced Lentils