Mulligatawny Soup

 1 medium size carrot                                                                 

1 medium size onion

1 medium size potato

1 medium size cooking apple

30 ml oil

2 crushed garlic cloves

15 ml curry powder

300 ml tomato juice

1.2lt vegetable stock



Chop vegetables and apple.

Heat the oil in a large saucepan.

Saute vegetables and apple until onion is transparent.

Add garlic and curry powder, cook stirring for 2 minutes.

Add liquids, bring to boil, reduce heat and simmer covered for 30 minutes.

When slightly cooled, blend in liquidiser.

Reheat to serving temperature.

Add salt to taste.


Add croutons when serving if desired.


Serves 6


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