All the feels on a cold day
When the weather is cold in Toronto, it's the perfect time of year to test a hearty soup recipe. In five days I made this recipe five times to get it just right, and then I had to make it a sixth time because my husband helped himself to the fifth test, the test that I was going to style and photograph! Could I blame him? No. This soup is delicious.
Mulligatawny is a very filling and nourishing soup. The lentils and rice thicken the soup as it simmers, and the vegetables are added at various stages to give the soup the right color, flavor and texture. At the end, coconut milk is added for creaminess and lime juice brightens the overall flavor.
If you're a novice cook, I suggest taking 10 minutes and preparing the ingredients before you head to the stovetop. Getting organized will make this recipe more enjoyable to prepare, and you'll probably have more success with it too. One of the most important steps is a technique I learned from a chef I once worked with, and it is to cook the spices in a little water before adding in the rest of the liquid. Simmering the spices until the water evaporates takes away the chalky flavor from the spices. This technique works especially well when making chili too.
Mulligatawny Soup
Makes 8 cups
Serves 4 to 6
1 tablespoon oil
1 cup diced onion
1 cup diced carrot
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