curry/accattivarsi l’appoggio
The weather in Atlanta has been nippy lately. A recent trip to Iowa required a jacket as well. Having said that, I would be lying if I said I wasn’t crossing my fingers, hoping the chill is a sign that fall is here to stay. With the crisp, cool days come my own personal need to make soups, stews, and stoups (chunky, stew-like soup). Consequently, my personal need to be soup obsessed happens to align with my kitchen drama / broken oven.
(Yup. Still dead. It’s been almost a whole month! The difference is, at this moment, I have its “body” parts spread out throughout my kitchen as I wait for the part. Halloween appropriate, I suppose…body parts and all.)
Luckily, the stove top is operable. And so, I am happy to have stirred up a soup for today’s Secret Recipe Club‘s reveal day for Group C. My blog assignment is Adventures in Dinner, a collection of delicious dishes, savory and sweet. There are actually several baked items I marked to try. But, well….yeah. No-can-do. Not to worry, though. One of Jane’s Weekly Menus from this time last year included a delicious curry soup.
The recipe is almost as it was originally posted. Only two ingredients were changed, the broth and the protein. Since my tummy can only tolerate itsy amounts of animal proteins at a time, I substituted the chicken broth for vegetable broth and the chicken/turkey for lentils. This was delicious, for dinner and lunch….the next three days. A keeper, for sure.
Be sure to check out the other The Secret Recipe Club postings today, too. The links are below the recipe.
Foodland Ontario’s Mulligatawny Soup
seen on Adventures in Dinner Adapted from Canada.com
1 Tbsp. olive oil
1 large onion, diced
2 medium potatoes, peeled and diced
1 Tbsp. minced fresh ginger
2 cloves garlic, minced
2 Tbsp. curry powder
¼ tsp. cayenne, or more to taste
3 cups vegetable broth
1 can (14 ounces) light coconut milk
2 large tomatoes, diced
1 cup dahl (split lentils) – optional
2 cups torn spinach leaves
¼ cup fresh coriander leaves
Salt and pepper
In large saucepan, heat oil over medium heat; cook onion and potatoes until onion is softened, 3 to 4 minutes, stirring often. Stir in ginger, garlic, curry powder and cayenne; cook 1 minute. Add chicken broth and coconut milk; cover and bring to boil over high heat. Add tomatoes and lentils (if using) and return to boil. Reduce heat and simmer 15 to 20 minutes, or until potatoes are tender.
Stir in spinach just until wilted, about 30 seconds. Remove from heat; stir in coriander. Season to taste with salt and pepper. If using garnishes, sprinkle on individual bowls and serve.
Other Comfort Mele Cotte Soups You May Enjoy
- Vietnamese Shrimp Pho
- Ginger Carrot Soup
- Root Vegetable Soup
- Spinach Chickpea Soup
- Chicken, Zucchini, and White Bean Stew
- Blueberry Mango Soup
{ 15 comments… read them below or add one }
What an awesome recipe to pick for SRC. I have never heard of Mulligatawny soup, but I do love a great soup recipe. Looking the ingredients over it sounds kicking.
I’ve always wanted to make this…ever since I saw the Seinfeld episode
So glad to be in Group C with you, this looks fantastic! Great SRC post!! xoxo
that soup looks so warm and inviting
Brilliant substitutions for the soup! Your choice of lentil really keeps with the spirit of the soup. Sorry about your oven how frustrating!
I too am in Atlanta and I’m not loving the cold temps we had recently but am happy with the gorgeous day today. I also started making more hearty soups and some drinks to chase away the cold. Your soup looks wonderful.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Thin Mint Irish Coffee.
Lisa~~
Cook Lisa Cook
I adore Mulligatawny soup. I haven’t yet picked my favorite recipe for it, so this one will go into the to make recipe collection! Thanks!
Oh! So glad you got me. My oven cacked it in last night-hope it is fixed REALLY soon.
Wonderful soup recipe. Thanks for sharing.
I like your adaptation. So healthy and hearty. This sounds like a wonderful soup that I want to add to my repertoire. Great SRC post.
Thanks Kita! This was the first I had heard of it as well! Love the coconut milk.
I had no idea, Christina! I should have been a Seinfeld watcher.
Thanks Kelly!
Thanks Angie! It is…:)
Thanks Rhonda! Lentils make all things better, in my world.
Soups and Drinks. Sounds like an amazing combo, Lisa!
I will have to look into other recipes, Melanie. I didn’t realize there were varied versions!
Thanks Veronica!
Thanks Eliot! Fulfilling for sure!
Still sad about your oven. Though this is one of my favorite type of soups!
Living without your oven must be doing you in! And yet, somehow I know it is actually just making you more creative.
Oh my yum! {Side note: I’m from Ottawa, Ontario, so when I saw that this was adapted from foodland Ontario, it made me miss home!!}
This soup looks great! Excellent SRC choice. I can’t imagine not having my oven! Although my oven is pretty spastic and on its last legs so it might not be too long…