Winter Mulligatawny: A Comforting Winter Warmer
Introduction:
Brighten those long, dreary winter days with a steaming bowl of Winter Mulligatawny. This delicious and spicy soup is filled with nourishing ingredients and exudes the sort of cozy aroma that makes any winter evening feel special.
Why Make This Recipe:
This Winter Mulligatawny is as good for the soul as it is for the body. With an array of vegetables, lentils and warming spices, it’s packed with nutrients. Plus, making this soup will not only warm your kitchen but also lighten your spirits with its heady and comforting aromatics.
How to Make Winter Mulligatawny:
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, optional
2 carrots, diced
2 celery stalks, chopped
1 apple, peeled and diced
1 large potato, peeled and diced
4 cups vegetable or chicken broth
1 cup cooked lentils
1/2 cup coconut milk
Salt and pepper to taste
Fresh cilantro for garnish
Lemon wedges for serving
Directions:
1. Start heating the olive oil in a large pot over medium heat. Saute the chopped onion until it becomes translucent, which usually takes about 5 minutes.
2. The minced garlic, curry powder, cumin, turmeric, and cayenne pepper go in next. Saute for a minute until the mixture releases its fragrance.
3. Add in the diced carrots, celery, apple, and potato. Mix well.
4. Pour in the broth. It’s time for some heat now – bring the broth to a boil. At this point, reduce the heat to low, then cover and simmer until the vegetables turn tender, which should take roughly 30 minutes.
5. Mix in the cooked lentils and coconut milk. You’re almost there! Cook for another 5 minutes to make sure the soup is heated through.
6. Add salt and pepper according to taste. If you prefer a creamier texture, you can puree part of the soup with an immersion blender.
7. Serve it hot. A garnish of fresh cilantro and a squeeze of lemon juice adds a fresh, bright counterpoint to the warm, spicy notes of the soup.
How to Serve Winter Mulligatawny:
This Mulligatawny is an excellent main course in itself with a helping of crusty bread on the side to soak up the flavorful broth. The squeeze of fresh lemon juice before serving will enhance the flavors and put a zesty spring in your winter step.
How to Store Winter Mulligatawny:
Cool the soup to room temperature, then transfer to an airtight container. It can be refrigerated for up to three days. This soup freezes well too. Freeze in sealed containers for up to three months.
Tips to Make Winter Mulligatawny:
Variations:
You can add cooked chicken or turkey for added protein. Consider adding other vegetables like bell peppers or spinach for added nutrition and flavor.
FAQs:
Q1: Can I use water instead of broth?
A1: Yes, you can use water instead of the broth. However, using vegetable or chicken broth adds more depth of flavor.
Q2: I don’t have curry powder, what can I use?
A2: Curry powder is a mix of spices, typically including turmeric, cumin, coriander, and chili powder. If you don’t have it, use a blend of these spices.
Q3: Can this soup be made vegan?
A3: Absolutely! Just ensure to use vegetable broth instead of chicken broth.