Mulligatawny Soup Ii

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mulligatawny Soup Ii to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mulligatawny Soup Ii, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 tablespoon ghee (clarified
• butter), or vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 green chile peppers, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons ground coriander
• seed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 4 pods cardamom, bruised
• 1 tablespoon chopped fresh curry
• 1 carrot, chopped
• 1 apple - peeled, cored, and
• chopped
• 1 large potato, peeled and diced
• 1 cup Masoor dhal (red lentils),
• rinsed, drained
• 8 cups chicken broth
• 1 tablespoon tamarind
• concentrate
• 1 tablespoon lemon juice
• 2 cups coconut milk
• 2 tablespoons chopped fresh
• cilantro

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant

Step 2: Technique & Execution

Do not over brown the onion or else it will give the soup a burnt taste

Step 3: Technique & Execution

Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender

Step 4: Technique & Execution

Discard cardamom pods and curry leaves

Step 5: Technique & Execution

Blend or process soup mixture, in batches, until pureed; return to pan

Step 6: Technique & Execution

Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.