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My Mulligatawny Soup

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Ingredients

Adjust Servings:
1 tablespoon oil
1 small onion chopped
1 clove garlic
1 teaspoon minced ginger
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon curry powder
1 medium carrot chopped
1 small potato peeled and chopped
1/2 cup lentils

Nutritional information

235.9
Calories
65 g
Calories From Fat
7.3 g
Total Fat
1.2 g
Saturated Fat
4.8 mg
Cholesterol
251.4 mg
Sodium
35.5 g
Carbs
6.8 g
Dietary Fiber
10.8 g
Sugars
9.2 g
Protein
265g
Serving Size

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My Mulligatawny Soup

Features:
    Cuisine:

    The directions call for chili but I didnt see that listed in the ingredients. Could you please clarify? Thank you!

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    My Mulligatawny Soup,This is an adaption from a couple of different recipes and has become a favourite of ours. use skim evaporated milk with a couple of drops of coconut essence instead of coconut milk. This is a warming healthy soup, with lots of spicy flavour.,The directions call for chili but I didnt see that listed in the ingredients. Could you please clarify? Thank you!,The recipe directions say to add chili but I didnt see that in the list of ingredients?


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    Steps

    1
    Done

    Heat Oil in Large Pan, Addd Onion, Garlic,Ginger, Chilli and Spices.

    2
    Done

    Cook, Until Onion Is Lightly Browned and Spices Are Fragrant.

    3
    Done

    Add Carrot, Apple, Potato, Lentil and Chicken Stock and Then Bring to Boil, Simmering Until Lentils and Vegetables Are Cooked- About 15- 20 Minutes.

    4
    Done

    Blend Soup Until Smooth, Then Add Lime Juice, Coconut Milk and Coriander.

    5
    Done

    Heat Through but Do not Boil.

    Avatar Of Brinley Blake

    Brinley Blake

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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