Yasmin’s Mulligatawny Soup

Name: Yasmin’s Mulligatawny Soup
Yield: Serves 6
Ingredients: 2 onions; 2 tsp ground jeera; 3 sticks celery; 1½ tsp crushed ginger; A couple of sliced green or red chillies; Ground cardamom; 4 skinless chicken thighs; 2 tbsp red lentils, washed; 4 carrots, sliced; 2 sweet potatoes, cut in chunks; Salt to taste; 4 potatoes, cut in chunks; 1 oz butter; Ground pepper

Preparation info

Serves
6

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

(an invention of defiance)

Ingredients

4 carrots, sliced
2 sweet potatoes, cut in chunks
4 skinless chicken thighs

Vegan
Gluten-free

Method

Boil everything together until cooked.
Take out the chicken thighs and shred the meat, then return to the pot, throwing away the bones.
Remove and mash some potatoes and sweet potatoes.
Return to the pan – the mash is a thickener better than the floury thickening used in the Raj recipe.
Get to boiling point again.
Remove fro