Sometimes I feel really creative and inspired in the kitchen and ideas to new soups comes easy to me. But this week I was uninspired. I could not seem to find something new or any inspiration to make something really tasty. But my «salvaition» was closer than I knew, so I will not take all the credit for this weeks soup entirely on my own.
It has been a hectic week at work, I have practically felt I´ve been «flying» from teaching, to meetings to a house where dogs needs to be activated, and it is also nice to say a little more than «hello» to the person you live with. On Tuesday I was having lunch. I had a failed on making a green curry that I where supposed to write about this week, and I stared gloomily at it. It tasted like crap! A colleague came to the rescue.
– One of the best soups I know(by name I hardly can pronounce), Mulligatawny, you should really make, he said.
– Ok! I´ll write you a message, and I´ll bring it to you for lunch tomorrow, I said.
– Groovy, he said. And walked happily (I believe) away.
So, with this «order on the menu» I went online to snoop around for some recipes. I know all the ingredients, but especiallly one is new to me(and I want to get to know it better), red lentils and cinnamon.
Kjell Peter has good taste. It is one of the better soups I have ever made! Warm and hearty with a slight kick, it is a real treat!
So with these words, I truly hope that this soup will do you good. It is, as always, made with the thought that in addition to good flavour it is low in fat, easily made vegetarian and lactose- free with a few ajustments.
I wish you all a happy week!
For making my interpretation of Mulligatawny you will be in need of these ingredients:
- 2 yellow onions
- a little oil
- 4 cloves of garlic
- 2 small og 1 big red chili.
- 2 ts of red curry paste(use the recipe from week 11- red curry soup.)
- 3 celery sticks
- 6 small potatoes
- 2 tbls chopped ginger
- 2 dl red lentils
- 10 dl water
- 2 chicken flavoured buillon cubes (use vegetable, if vegetarian soup is what you are looking for.)
- 1 can or 400 g of light cocnut milk
- 2 dl of light cream(4% fat, I use a Swedish brand from Milda. It is fantastic.) (If lactoseintolerant, substitute cream with coconut milk)
- 1 ts ground koriander
- 1 ss brown sugar
- 0.5 ts ground cumin
- 1 ts cinnamon
- 1/2 a lemon
- Fresh mint or koriander
This is how you make it:
- Finely chop onion, red chili and garlic and cook it on medium heat together with the red curry paste and a little oil.
- Rinse and peal the veggies and chop them in equal pieces..
- Finely chop ginger.
- Mix this together with onion, garlig and chili. Mix it well.
- Add the spices, cumin, cinnamon, ground koriander, salt and sugar. Blend it well in to the veggiemix.
- Add 1 L of water and 2 buillon cubes. Bring to a boil and let it simmer for 10 minutes.
- Add the cocnut milk.
- Add the red lentils and simmer for an additional 10 min.
- Set the casserole aside, use a handblender, and mix until smooth.
- Put it back on the stove and blend in the cream.
- If you want a protein source, you can add 400 grams boneless chicken, and let it simmer in the casserole until cooked trough.
- Sqeeze half a lemon just before serving together with fresh mint or koriander.
Hope you are happy with the result!