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Mulligatawny Soup

I.am.Vegetarian's picture
Ingredients
  Potatoes 2 Medium, peeled and diced
  Carrots 2 Medium, scraped and thinly sliced
  Red pepper 1⁄2 Small, thinly sliced
  Green pepper 1⁄2 Small, thinly sliced
  Hot water 1 1⁄2 Pint
  Tomato juice 1⁄2 Pint
  Cumin 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Coriander 1⁄2 Teaspoon
  Curry powder 1 Teaspoon
  Sea salt To Taste
  Freshly ground black pepper To Taste (Use As Desired)
  Natural yogurt 2 Tablespoon, thick-set
Directions

MAKING
1) In a 2 pint bowl, place the vegetables along with 1/2 pint of hot water.
2) On high power, cook covered for 8 minutes or until the vegetables are soft.
3) With a slotted spoon, remove the vegetables.
4) In a blender, puree them until smooth.
5) To the stock in the bowl, return the pureed vegetables.
6) Now, add the tomato juice, remaining water, spices and the seasonings.
7) On high power, cook covered for 3 minutes or until the soup starts bubbling around the edges.
8) Then, stir and cook for 1 minute and then mix in the yogurt.

SERVING
9) Serve the Mulligatawny Soup hot, garnished with fresh chopped coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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