Name: Mulligatawny Soup
Yield: Makes 6 Servings
Cuisine: United States
Ingredients: 4 tablespoons unsalted butter; 2 garlic cloves, chopped; 2 medium-size onions, chopped; 2 medium-size carrots, chopped; 7 cups chicken or vegetable broth or water; 2 medium-size waxy potatoes, peeled and thinly sliced; 1 cup tightly packed spinach leaves; 1 cup blanched almonds; 1 cup water; ¼ teaspoon saffron threads, soaked in 1 tablespoon water for 15 minutes; 2 tablespoons ghee or unsalted butter; 4 teaspoons curry powder; salt and pepper; ½ cup heavy cream or coconut milk; 2 tablespoons finely chopped cilantro leaves

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Until recently I never really thought much of this soup. Versions tasted in New York always seemed insipid compared to other Indian food. The few times I tried it in India—usually when I was feeling out of sorts and wanted something safe—it was pallid and uninteresting.

But this version, flavored with almond milk, is marvelous. The kinds of vegetables you use aren’t terribly important—in fact you can use almost any vegetable puree as a base,

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Ingredients

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