Mulligatawny Soup

By norsegal8

Ingredients

• 4 medium garlic cloves, 2 peeled and 2 minced
• 1 1/2 Tbsp. minced or grated fresh ginger
• 1/4 cup water
• 3 Tbsp. unsalted butter
• 2 medium onions, chopped medium
• 1 tsp. tomato paste
• 1/2 cup shredded unsweetened coconut
• 1/4 cup all-purpose flour
• 1 1/2 Tbsp. curry powder
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 7 cups chicken broth
• 2 medium carrots, peeled and chopped medium
• 1 celery rib, chopped medium
• 1 medium very ripe banana, peeled or 1 medium red potato, peeled and cut into 1-inch chunks
• table salt
• black pepper
• plain yogurt
• 2 Tbsp. minced fresh cilantro leaves

Details

Servings 6

Preparation

Step 1

1. Puree the 2 peeled whole garlic cloves, 2 tsp. of the ginger and the water in a blender until smooth; leave the mixture in the blender and set aside.
2. Melt the butter in a large Dutch oven over medium heat. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, the remaining 2 1/2 tsp. ginger, the flour, curry powder, cumin and cayenne; stir until evenly combined, about 1 minute. Whisking constantly, gradually add the chicken broth.
3. Add the carrots, celery and banana to the pot. Increase the heat to medium high and bring to a boil. Cover, reduce the heat to low and simmer until the vegetables are tender, about 20 minutes.
4. Working in batches, puree the soup in the blender with the garlic and ginger until smooth, filling the blender jar only halfway for each batch. Wash and dry the pot. Return the pureed soup to the pot and season with salt and pepper to taste. Warm the soup over medium heat until hot. Ladle the soup into bowls and garnish with yogurt and cilantro, and serve.