As I mentioned on my post “Apples In A Basket“, too bad I couldn’t post the recipe right away, I failed to make the soup that was closed to my work recipe, due to that Suraj curry powder screwed up my soup’s taste. I had to buy other apples which were a different variety.
After getting the Jamaican style curry powder, I tried to make another one. For sure this recipe is more spicy than my work’s. So many recipes I found on internet most of them use milk, heavy cream, yogurt; I used coconut cream powder instead.
Some of you might not know what mulligatawny soup is. According to wikipedia, this is a type of Anglo-Indian soup. In its most general sense Anglo-Indian refers to any tangible or intangible entity with both British and Indian provenance or heritage. Though this page discusses a specific community, the term “Anglo-Indian” is sometimes used in the West more broadly to describe people who have mixed Indian and British ancestry. Mulligatawny is a literal translation from Tamil is “pepper water” (‘Millagu’ is pepper and ‘Thanni’ is water). Despite the name, pepper itself is not a vital ingredient.
Most recipes call for chicken and chicken broth, while I made a pesco-vegetarian version by using homemade shrimp vegetables stock. I love this soup. Fruity and savoury.
4 cloves garlic, minced
1 white part of leek, finely sliced
2 medium onions, chopped
1/4 cup unsalted butter (you can use vegetarian ghee)
1/4 tsp cumin powder
1/2 tsp ground corriander seed
chili powder (optional)
4 tsp curry powder
8 curry leaves
3 celery stalks, chopped
2 carrots, cubed
100 g cauliflower, in florets, halved
1 potato, diced
1.5 – 2 L homemade shrimp and vegetable stock
2 Granny Smith apples, peeled, cored and diced
100 g coconut cream powder
2 tbsp lemon juice (or more to taste)
1. Combine garlic and spices.
2. Melt butter in large skillet over medium-high heat. Add celery, cauliflower, potato, onion, carrot, leek, curry leaves and spice mixture; saute and stir well. Add coconut cream powder and stir until well-blended.
3. Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
4. Stir in remaining stock and season with salt, sugar and pepper.
5. Cover and simmer 30 minutes.
6. Add in apples. Simmer 10 minutes.
7. Stir in lemon juice. Taste and adjust seasoning if you need.