Mulligatawny Soup

By eborsy

Mulligatawny, which means "pepper water" in Tamil, is an Anglo-Indian soup, imported to England by seafaring merchants.

Ingredients

• 1 tbsp vegetable oil
• 2 onions, finely chopped
• 2 carrots, peeled and thinly sliced
• 4 stalks celery, peeled and thinly sliced
• 4 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp cumin seeds
• 1 tsp salt
• 1/2 tsp cracked black peppercorns
• 2 medium potatoes, peeled and diced
• 5 cups chicken broth
• 1 cup plain yogurt
• 2 cups cooked cauliflower florets
• finely chopped cilantro for garnish

Details

Servings 6
Preparation time 20mins
Cooking time 26mins

Preparation

Step 1

1. In a skillet, heat oil over medium heat. Add onions, carrots, and celery and cook, stirring until softened. Add garlic, curry powder, cumin seeds, salt and peppercorns and cook, stirring, for 1 minute. Add potatoes and broth and bring to a boil. Transfer to slow cooker stoneware.

2. Cover and cook on high for 4-5 hours, until vegetables are tender. In a blender or food processor, puree soup in batches and return to slow cooker stoneware. Stir in yogurt and cauliflower. Cook on high for 30 more minutes.