Mulligatawny Soup II

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 2 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced potatoes
• 1 cup cooked chicken, diced
• 1/4 cup coconut milk
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the curry powder, ginger, and cumin and cook for 1 minute.
4. Add the chicken broth, tomatoes, carrots, celery, and potatoes and bring to a boil.
5. Reduce the heat to medium-low and simmer until the vegetables are tender, about 15 minutes.
6. Stir in the chicken and coconut milk and season with salt and pepper to taste.
7. Simmer for 5 minutes more to heat through.
8. Serve hot.

Interesting Facts

• Mulligatawny Soup is an Indian-style soup that originated in the 18th century in the Madras region of India.
• The name Mulligatawny comes from the Tamil words for “pepper water”.
• The soup is typically seasoned with curry powder, which is a blend of spices such as coriander, turmeric, ginger, and cumin.