Yesterday's dinner was a pot of Mulligatawny Soup. A spicy Indian curry soup. With just a few steps, you too can have a bowl of this exotic soup; warming your belly and clearing your sinuses!
The recipe starts by making an elixir of ginger and garlic. This brings a very robust punch of flavor to the finished soup. I'm not fond of it and in the future, I plan to skip this step. I will maintain the quantity of ginger and garlic, because I like those flavors, but the intention is that they remain uncooked at the end. Uncooked garlic and ginger taste metallic and sharp to me, so I'll pass in the future.
The main recipe starts with butter, onions and tomato paste. Season with salt and pepper.
Add garlic and ginger. Stir in some unsweetened coconut and all the spices and flour (to thicken the soup.) A note on the coconut; I can't find unsweetened coconut at my grocery stores. We're not that sophisticated. So I bought the regular, sweetened coconut and steeped it in boiling water and rinsed in hot water. I did this three times. Here's what happened; the extra sweetness was removed, AND the basic essence of the coconut. If you can't find unsweetened coconut, skip it altogether from the recipe. In its place, perhaps add a 1/4 to 1/2 cup of coconut milk to the soup at the end, for flavor.
After you get the spices into the mix, add the broth of your choice. I used chicken this time, as it's what I had on hand. Use vegetable broth to make a vegetarian soup. Simmer until the vegetables are tender. Oh, and there's banana in the soup! It's there for texture and slight sweetness. You don't taste banana when you taste the soup. No hint of banana at all!
After the soup has cooked, give it a whiz through the food processor or in the blender. Serve with rice if you like, dollop of plain yogurt and chopped cilantro. You can also serve with cooked lentils for an authentic, protein rich, vegetarian meal!