Mulligatawny soup has Anglo-Indian origins. It's attributed to servants for the British Raj in India. Curry powder and ginger give the soup a pungent flavor while freshly diced crunchy apple provide a contrast in texture.
Authentic curry powder is a blend of freshly ground spices and herbs such as cardamom, chilies, cinnamon, cloves, coriander and cumin. Commercial curry powder comes in two forms: standard and Madras, which is hotter.
This soup tastes great the second day. If you have time, make double.
Helpful Hints:
_ Curry powder can be found in the spice section of the supermarket. It loses its freshness after 2 to 3 months.
_ Sliced fresh onions and diced fresh celery can be found in the produce section of the supermarket.
Countdown:
_ Start soup.
_ While soup simmers, cut apple and toast almonds.
_ Complete soup.
Shopping List:
1 bottle curry powder, 1 bottle ground ginger, 1 can organic fat-free, low-salt organic vegetable broth(ASTERISK), 1 can light coconut milk(ASTERISK)(ASTERISK), 1 package dried lentils, 1 package slivered almonds, 1 container fresh sliced onion, 1 package sliced carrot, 1 package fresh diced celery, 1 apple, 1 lemon, 1 bunch cilantro.
Staples: canola oil, flour, salt, black peppercorns.
(ASTERISK) Look for organic vegetable broth containing per cup: 12 calories, 3 g carbohydrate, 550 mg salt per cup.
(ASTERISK)(ASTERISK) Look for lite coconut milk containing per \ cup: 34 calories, 3.3 g fat, 1.9 g saturated fat, 2.3 g carbohydrate, 15 mg sodium.
