Mulligatawny Soup Recipe

Ingredients

• 2 tbsp canola oil
• 1 tsp cumin seeds
• 1/4 cup onion, diced
• 1 crushed garlic clove
• 1/4 cup red pepper, chopped
• 1 cup tomato sauce
• 4 cups water
• 1/4 cup chopped basil
• 1 tsp lemon juice
• 1/2 tsp cayenne pepper
• 1/2 tsp curry powder
• salt and pepper to taste
• 1-1/2 cups milk
• 1/2 cup cream
• 2 tsp sugar
• In a pot, heat oil on medium and sauté onions and cumin seeds until onions are translucent.
• Add garlic, red peppers, and tomato sauce stirring continuously.
• Add water, basil, lemon juice, cayenne pepper, curry powder, salt and pepper, and bring to a boil.
• Reduce to medium and cook, covered for 30 minutes, or until vegetables are tender.
• Transfer mixture to a blender.
• Add milk and puree the mixture.
• Return soup to the pot and stir in cream and sugar.
• Phase 2
• 2 tbsp canola oil
• 1/4 cup tomato sauce
• 1/4 cup water
• 1 bay leaf
• 1 potato, peeled and diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1/4 cup eggplant, peeled and diced
• 1/4 cup green peas
• salt and pepper to taste
View Full Recipe at The Haggis and The Herring