Indian Mulligatawny Soup

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An interesting blend of tastes with ingredients like pistachios and eggplant

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Ingredients

  • 4 quarts water (16 C.)
  • 6 C. chicken stock
  • 2 potatoes, peeled & sliced
  • 2 carrots, peeled & sliced
  • 2 stalks celery, with tops
  • 2 C. peeled & diced eggplant (about 1/2 of an eggplant)
  • 1 medium onion, chopped
  • 1 C. frozen yellow corn
  • 2/3 C. canned roasted red pepper, diced
  • 1/2 C. tomato sauce
  • 1/2 C. shelled pistachios
  • 1/2 C. roasted cashews
  • 1/2 C. chopped fresh Italian parsley
  • 1/4 C. lemon juice
  • 1/4 C. butter
  • 3 Tbs. sugar
  • 1/2 tsp. curry powder
  • 1/2 tsp. pepper
  • 1/4 tsp. thyme
  • 1 bay leaf
  • dash marjoram
  • dash nutmeg

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Directions

Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot. (http://www.topsecretrecipes.com) Makes 4-6 servings.

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