How to make Mulligatawny Soup
- Melt the butter with the oil in a large saucepan over medium heat. Stir in the onion, garlic, carrots, celery and sweet potato. Cook for 10 minutes, stirring often until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle with the curry powder. Cook for 2 minutes more, stirring as it cooks.
- Crumble the stock cube into the boiling water. Mix to combine. Pour into the pan, and stir in the tomato paste and mango chutney. Bring to the boil, then reduce the heat slightly and simmer for 30 minutes, stirring occasionally. Cook until the vegetables are tender.
- While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
- When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.
- Add enough water (1/3 to 2/3 cup) as needed to give a good consistency. Heat the soup for 3 to 4 minutes until piping hot. Check the seasoning, add salt and freshly ground black pepper to taste.
- Ladle the soup into deep bowls and top each with a spoonful of yogurt or sour cream. Garnish with sprigs of cilantro or flat-leaf parsley, if desired.
If making for a gluten free diet, please check the stock label to ensure it is gluten free before using.
If making for a vegetarian diet, use vegetable stock.
- Butter is made from the milk of cows, sheep, goats, donkeys, horses, water buffaloes, and yaks. Camel's milk has very small fat globules and is difficult to churn into butter.