Indian Mulligatawny Soup

Step 1

In a large pot, melt the butter or ghee over a medium heat.

Step 2

Add the ginger root, garlic, onion and celery and saute for 3-4 minutes.

Step 3

Add the spices and saute for 2 minutes stirring until they smell aromatic.

Step 4

Now add the apples, carrot, sweet potato, coconut cream, broth or stock, rice, lentils, tomato paste, coconut sugar and seasoning.

Step 5

* Note - Salt really brings out the flavour of spices so it is important in this recipe. BUT if you are using store bought stock or a stock paste don’t add any extra salt (they are already heavily salted) or add after cooking to taste.

Step 6

Rapidly simmer for about 30 minutes or until the lentils and rice have softened.

Step 7

Once cooked, stir in the lemon juice.

Step 8

Place ginger and garlic in Thermomix bowl. Chop 3 seconds, speed Scrape down and repeat.

Step 9

Add quartered onion and celery. Chop 3 seconds, speed 5, MC on. Add butter and saute, 5 minutes, 100, speed 1, MC off.

Step 10

Add the spices (taking care to avoid them landing on the blades) and saute for 2 minutes, 100, speed 1, MC off.

Step 11

Add apple (quartered), carrot (small chunks) and sweet potato (small chunks). Chop 4 seconds, speed 5, MC on.

Step 12

Add the coconut cream, broth or stock, rice, lentils, tomato paste, coconut sugar and seasoning. Cook 30 minutes, 100, reverse, speed 1, MC on.

Step 13

*Note - Salt really brings out the flavour of spices so it is important in this recipe. BUT if you are using store bought stock or a stock paste don’t add any extra salt (they are already heavily salted) or add after cooking to taste.

Step 14

Once cooked, stir in the lemon juice.

Step 15

Serve with the coriander leaves and cashew nuts.

Step 16

Can be made ahead of time and gently reheated to serve.

Step 17

Leftovers can be stored in an airtight container in the fridge or frozen.