Mulligatawny soup is a comforting, aromatic dish with heavily spiced vegetables, apple and rice in a base of chicken stock and coconut milk.
Put all the spice paste ingredients into a food processor or blender. Add 1/4 cup water and blitz to a paste. Set aside.
Melt the butter in a Dutch oven over medium heat. Add the bay leaves, cinnamon and cloves and fry for a minute.
Add onion, garlic and cook for 5 minutes until soft and translucent. Add the celery, carrot, tomatoes and apple and cook for 5 minutes. Stir in spice paste and fry for a several minutes.
Stir in the flour, rice and chicken stock. Cover and simmer on low for 15 minutes until the soup has thickened.
Either pulse the soup several times using an immersion blender or remove half of the vegetable/apple solids and set aside. Laddle soup into a blender, puree and return back to Dutch oven. Return reserved soup solids to the Dutch oven and pour in the coconut milk. Stir and and simmer on low 5 minutes.
Season with salt to taste and serve with chopped cilantro and lemon wedges for squeezing.
OPTIONAL: Add 1 pound of diced, boneless, skinless chicken thigh meat right after cooking the red onion along with the other vegetables if you want to bulk up this soup.
Adapted from Dan Toombs, The Curry Guy.
Calories: 510kcal | Carbohydrates: 47g | Protein: 13g | Fat: 34g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 464mg | Potassium: 920mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2825IU | Vitamin C: 39mg | Calcium: 123mg | Iron: 7mg