My family and lots of friends spent the first snow day sledding and building snowmen outside. Everyone came in ready for hot chocolate and something warm, fast, and filling. I was always curious about Mulligatawny (an Indian vegetable soup) so I decided to try it. It was such a big hit that I am adding it to my soup repertoire.
2 tablespoons corn oil
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon turmeric
2 medium onions, chopped
2 medium carrots, sliced
4 celery stalks, chopped
1 white turnip, peeled and sliced, optional
6 cups chicken stock or vegetable stock
3 tablespoons curry powder
Salt and pepper to taste
¼ cup fresh cilantro, chopped, or basil
½ cup coconut milk (optional)
1 pound chicken breast cut in chunks
Heat oil in a saucepan oven medium heat. Add garlic, cumin and turmeric and cook about 30 seconds. Add onions, carrots, celery and turnips (add chicken now if using), and cook until softened, about 10 minutes. Add the stock and bring it to a boil, then lower the heat and simmer for 15 minutes. Stir in the curry powder and let the soup cool a bit. If you prefer a smooth soup, puree with an immersion blender. Otherwise, season with salt and pepper and add the coconut milk (if using). Add the cilantro or basil and serve.