Mulligatawny Soup

by Bert Jackson on March 4, 2011

So I had a request for my classic Mulligatawny Soup recipe. This was one of our most popular soup back at the Sweet Life Cafe in St. Thomas so many years ago. This is easy to make and very tasty.

1 Lg onion – chopped
3 med carrots, chopped
1 head celery, chopped
1 green pepper, chopped
2 new potatoes, chopped
1 can (15 oz) chickpeas, slightly crushed
2T olive oil
1T curry powder
1 clove garlic, minced
6 C water
Half a 6 oz can tomato paste
2 t sea salt
2 T fresh or dried parsley

Sauté all vegetables in olive oil. When onions are translucent, add curry and garlic. Cook for a few more minutes until veggies are well coated with curry. Add the chickpeas, tomato paste and water. Bring to a boil and reduce to a simmer for 45 min. 10 min before finish add sea salt and parsley.

It’s even better the next day.

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