Mulligatawny soup..

with lots of veggies and Indian flavor

Once again, I find myself cooking on a weekend morning and using what’s on hand. Soup is the lazy solution, especially on a cold rainy day that shouts winter more than spring.

So soup it is: Mulligatawny soup. I thought I’d shared this before, but I can’t find it, and this deserves a second look, even if I have. Not only because it’s perfect for a rainy day, but it’s been a family favorite for years. When my kids were young (and I would put them both in the “particular-about-food” category), they would always eat it, though I went lighter on the spices then.

I start with avocado oil, which I have been using more lately. Olive oil was always my go-to, but now I keep both in the pantry. Avocado oil is supposed to have a lower smoke point and also some health benefits, so more about that here.

In the fridge, I find what I need (an onion, carrots, half a green pepper and an apple). There’s also half a rotisserie chicken, and this is a good way to use it. This recipe takes about an hour from start to finish.

What I have learned making this over the years is that you can vary the ingredients, just expect the flavors to subtly change. For instance, using a green apple vs. a pazzaz, which I have today, will alter the result. Same with green vs. yellow or orange pepper; in the end, it tastes slightly different, but in my experience, never bad.

I chop about half the onion and slice about half the bag of organic “baby carrots” while the oil is warming on low in a soup-size pot. I use just enough to cover most of the bottom of the pot.

Then, to the oil, I add the onion (this is a sweet onion, but red onions are fine, too) and carrots. I start the carrots first because they need more time to tenderize.

For the record, I know these are not young, new carrots. They are older carrots processed into this shape. I buy them for convenience because snacking on carrots is better than snacking on chips, so it fills that void for me when I’m hungry and in a hurry. And I usually have some in the fridge. When buying these, I try to stick to organic, hoping that the label has some value, and also because the organic taste a little better, but it could just be my expectation.

Here’s more info on the  baby carrots. Some think they are good; other sites, including this one, warn to stay away from them. You can decide for yourself. I don’t use them all the time, but they are convenient, though I can believe that with all the processing, they may not be the best for health.

Then I add whatever assortment of Indian spices I have, and I’m loose on the amounts. I generally use garam masala, cumin, coriander, turmeric, cinnamon (start with a teaspoon each and add more as you prefer). Then a dash of chili powder, dash of cloves, sometimes nutmeg.

This is the oil, onion, carrots and spices.

If you have garam masala, that alone will work. It’s typically a mild blend of cumin, coriander, cardamom, pepper, cinnamon. McCormick and other mainstream brands make it, so it’s easy to find at the store. Spices vary by brand, but not so much to make a difference.

Stir occasionally and when the spices become aromatic, add a 12-14 ounce can of diced tomatoes. I usually have RoTel (my favorite) on hand, but today Muir Glen diced tomatoes were in the cupboard, so that’s what I’ll use, though the flavor may be a bit different. It’s not a big deal.

Keep the heat on low, and when the mixture starts to bubble, add a 32-ounce container of chicken stock, or your own homemade, if you cook from scratch. I have given up on that. I’ve become a lazy cook! If you are vegan, use vegetable stock. I also add a couple of frozen ginger cubes at this point. Cover and bring it to a low boil.

While it’s cooking, chop the pepper and apple. Set aside and shred or chop the chicken (if you are using).

Once the carrots are a bit softened, add the pepper, apple and chicken. If I have some Baker’s sweetened coconut, I add about half a cup.

When all the vegetables are similarly soft (but before they get mushy), turn off the heat and serve with or without naan (if you have), pita works too. Or serve over cooked rice, if you want to stretch it.

The inspiration for the recipe is in Betty Crocker’s International Cookbook (1980), though my version, which I just shared, is quite a bit different from the original. It evolved as I became more comfortable making it.

The book was a bible for me when I first started cooking for my family. You can still find it used online, and it’s still a favorite of mine. Even with all the recipes online and all the cookbooks in my kitchen, I fall back on this one all the time.