This very Anglo Soup – a gorgeous, coconut and spice infused Muligatawny Soup was inspired by my visit to Viceroy. More about that here, but, this was one of those rare concoction that fuelled me to make them right away! I received the recipe from the chef, who explained the recipe just the way a good Indian cook would. A pinch of this and a dash of that! You get the picture.. This version of Muligatawny Soup is vegetarian and uses coconut milk instead of heavy cream.
June has crept over our garden, and suddenly I find it filled with all kinds of good stuff, which I shall certainly expound on more as the weeks and months go by. At the cost of sounding clichéd, we are living in a country that thinks it is a circus. This is when rustling up a comforting bowl of soup helps. A comforting bowl with notes of childhood embedded in its lovely heady creamy complexion.
A note on the mulligatawny – this is a mild creation that was a British attempt to civilize spicy pepper water. This particular variation is vegetarian loaded with squash and mellow with loads of butternut squash and rich with a splash of coconut milk.
The key was to add the coconut milk towards the end. This resulted in a rich and deep taste without too much fat. Along with the curry leaves my variation is speckled with loads with garden fresh cilantro. I am along with other things learning to work and plan around three meals everyday, courtesy the houseguest we are hosting. It has generated a different level of planning and order in my kitchen. And lot of kitchen noshables, breakfast and snacks of course are very closely aligned in an Indian kitchen.
As summer looms upon us, we are getting ready for transitions and other changes. Some big and some small. I have been settling into a new set of work situations, mostly good and mostly busy. In time for all things bright and beautiful we have a sunny cheery bowl of soup.
A bright and flavorful vegan take on mulligatawny soup. This one is a keeper.
- 3/4 cup of red split lentls
- 1 tablespoon freshly grated ginger
- 1 large tomato diced (about 1/2 cup)
- 3 cloves of garlic
- 6 cups of water
- 1/2 teaspoon turmeric
- 1 teaspoon red cayenne pepper
- 1 teaspoon salt or to taste
- 2 cups of cubed butternut squash
- 1 teaspoon sugar
- 1 cup coconut milk
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 8 to 10 curry leaves
- 4 tablespoon chopped cilantro
- 2 tablespoons fresh lemon juice
- Sliced almonds (optional to garnish)
- Place the lentils, ginger, tomato, garlic, water, turmeric, red cayenne pepper and salt in a large pot and simmer for 35 to 40 minutes, stirring occasionally. The lentils should be very smooth and soft.
- Add in the squash and sugar and cook for 8 minutes.
- Add in the coconut milk.
- Heat the oil and add the mustard seeds and curry leaves and cook until the mustard seeds begin to crackle.
- Pour this over the soup and cook on low heat for another 3 minutes. Stir well.
- Add in the cilantro and lemon juice. Serve the soup garnished with almonds.