Mulligatawny soup

This curry flavoured soup originates from Indian cuisine, but this particular Anglosaxon version probably doesn't resemble much its oriental original. The name derives from Tamil words for pepper water, but this version is more sweet than anything else, especially with the addition of apples. This recipe was inspired by one from Hairy Bikers with some modifications. Mulligatawny soup is usually thickened by rice or lentils, but the way I prepared it, it was already quite dense, so I left it as it is. If you want to add rice, then I would suggest adding more broth. This soup can be easily turned veggie friendly if using vegetable broth. Equally, meat lovers might want to add some meat chunks to it (I suggest chicken).

You'll need:

4 medium sized carrots

2 potatoes

4 celery sticks

1 apple

1 onion

2 spoons of tomato concentrate

2 garlic cloves

bouillon 

curry powder

sour cream

coriander, parsley or dill for decoration

freshly ground black pepper

butter 

oil

1. Preparation: peel the potatoes and cut them into 2cm cubes. Cut the carrots and celery. Finely chop the onions and garlic. 

2. Melt the butter with oil on a deep pan/ in a thick walled pot and add the onions, potatoes, carrots, celery and garlic. Stir-fry over medium heat for around ten minutes or until they start to brown.

3. In the meantime peel the apple and cut it into cubes. Stir it in towards the end of the frying.

4. Add curry powder and stir.

5. Add the bouillon and tomato concentrate, bring to the boil and then allow to simmer for around 30 minutes or until the vegetables become soft.

6. Put it aside and allow to cool, then blend. If it's too dense after blending, add some more broth.

7. Warm it up again, transfer to a plate, add some sour cream, sprinkle with coriander and pepper, et voila!

Bon appétit!