Indian Mulligatawny Soup
The healing qualities of chicken soup plus the healthful properties of Indian herbs and spices make this a very nourishing soup. The name means “pepper water.” It’s a staple in India and best made a day in advance.
Hands-on: 20 minutesTotal: 1 hour 20 minutes
- 1 large sweet onion, peeled and chopped
- 4 cloves garlic, chopped
- 2 Tbsp. minced fresh gingerroot
- 1 hot pepper, serrano or poblano, cored, seeded, and chopped
- ½ cup unsalted butter
- 1½ Tbsp. Madras curry powder
- ¼ cup rice flour
- 10 cups gluten-free chicken broth
- 2 cups red lentils
- 1 can (13.5 oz.) unsweetened coconut milk
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 6 sprigs fresh parsley leaves
- In a large stockpot over medium heat, sauté the onions, garlic, ginger, and pepper in the butter until soft.
- Blend in the curry powder and rice flour. Cook for 4 minutes; add the chicken broth and lentils, mixing thoroughly. Simmer, covered, for 1 hour or until the lentils are very tender.
- Cool and then purée in the blender. Add the coconut milk, salt, and pepper and reheat. Garnish with parsley sprigs.