MULLIGATAWNY SOUP

This is a classic soup and ideal for a cold day, like today. A spicy soup, it is best served with poppadoms or naan bread.


Ingredients: (serves 4)
2tbs vegetable oil
1 apple - peeled, cored an chopped
1 large carrot - chopped
25g plain flour
1tbs curry powder
1.2 litres vegetable stock
1tbs mango chutney
25g sultanas
pinch of sugar
2tsp lemon juice or wine
salt and pepper

Method:
  • Heat the oil in a large saucepan and fry the apple and carrot until soft.
  • Stir in the flour and curry powder to make a paste.
  • Gradually stir in the stock, bring to the boil and cook until the soup thickens.
  • Add the chutney, sultanas and the lemon juice or wine.
  • Cook gently for between 45 and 60 minutes or until the vegetables are very soft.
  • Cool slightly and then blend until smooth in a blender or food processor.
  • Pour the soup back into the saucepan and add more salt and pepper if it needs it. 
  • Reheat the soup and then pour into bowls and eat while hot.

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