Mulligatawny Soup

FREE RECIPE PREVIEW

Ingredients — preview

• 4 cloves garlic 2 peeled and 2 finely minced
• 1 1-1/2-inch piece ginger peeled and grated (about 1 1/2 tablespoons)
• 1/4 cup water
• 3 tablespoons butter
• 2 medium onion chopped medium
• 1 teaspoon tomato paste
• 1/2 cup unsweetened shredded coconut
• 1 1/2 tablespoons curry powder

Preparation — preview

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.