Soups Recipes - Madras Mulligatawny Soup

Ingredients

• 1 eating (dessert) apple, chopped

• 2 carrots, chopped

• 2 onions, chopped

• 30 ml/2 tbsp oil

• 15 ml/1 tbsp Madras curry powder

• 25 g/1 oz/2 tbsp plain (all-purpose) flour

• 1.2 liters/2 pts/5 cups lamb stock

• 15 ml/1 tbsp mango chutney, chopped if necessary

• 15 ml/1 tbsp tomato puree (paste)

• 40 g/1/4 cup sultanas (golden raisins)

• Salt and freshly ground black

• pepper 50 g/2 oz/1/2 cup cooked basmati rice

• 15 ml/1 tbsp chopped coriander (cilantro)

• 15 ml/1 tbsp lemon juice

• 4-6 lemon slices

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Method:

1. Fry (sauté) the apple, carrots and onions in the oil for 2 minutes, stirring.

2. Stir in the curry powder and flour and cook for 1 minute. Gradually blend in the stock and bring to the boil, stirring.

3. Stir in the chutney, tomato puree and sultanas and season to taste. Cover and simmer gently for 45 minutes.

4. Puree in a blender or processor and return to the pan. Stir in the rice, coriander and lemon juice and reheat.

5. Ladle into bowls and garnish each with a slice of lemon.