Mulligatawny Soup

Mulligatawny Soup
Mulligatawny Soup
Ingredients
  • 4cloves garlic2 peeled and 2 finely minced
  • 11-1/2-inch piece gingerpeeled and grated (about 1 1/2 tablespoons)
  • 1/4cup water
  • 3tablespoons butter
  • 2medium onionschopped medium
  • 1teaspoon tomato paste
  • 1/2cup unsweetened shredded coconut
  • 1 1/2tablespoons curry powder
  • 1teaspoon ground cumin
  • 1/4teaspoon ground cayenne pepper
  • 1/4cup flour
  • 7cups chicken stock
  • 2medium carrotspeeled and chopped coarse
  • 1rib celerychopped coarse
  • 1small Yukon Gold potatopeeled and cut into 1-inch pieces
  • a/n yogurtfor garnish
  • 2tablespoons cilantro leavesminced for garnish
Yield:
Instructions
  1. Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender.
  2. Blend until smooth, about 25 seconds;
  3. Heat the butter in a large stockpot or Dutch oven over medium heat until foaming.
  4. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes.
  5. Stir in the coconut and cook until fragrant, about 1 minute.
  6. Add the minced garlic, remaining 2 1/2 teaspoons ginger, curry powder, cumin, cayenne, and flour; stir until evenly combined, about 1 minute.
  7. Whisking constantly and vigorously, gradually add the chicken broth.
  8. Add the carrots, celery, and potato to the pot.
  9. Increase the heat to medium-high and bring to a boil.
  10. Cover, reduce the heat to low, and simmer until the vegetables are tender, about 20 minutes.
  11. Puree the soup in batches in the blender with the garlic and ginger until very smooth.
  12. Wash and dry the pot.
  13. Return the pureed soup to the clean pot and season to taste with salt and pepper.
  14. Warm the soup over medium heat until hot, about 1 minute.
  15. Ladle the soup into individual bowls, spoon a dollop of the yogurt over each bowl, sprinkle with the cilantro, and serve immediately.