I am hosting a small group from church and tonight is “A TASTE OF INDIA”. We are all interested in eating more veggies and in case I haven’t said it enough, soup is a great place to pull those veggies together. A new discovery for me is Mulligatawny soup and I have to tell you, it shot up to the top 5 on my list of favorite soups. Indian food uses Ghee, a clarified butter but you can use regular butter, if you prefer. Ghee can be found in the baking aisle , close to shortenings. This is a blended soup and requires quite a bit of chopping but so worth any effort and I can’t wait to share it with others. I gave this a 4 spoon rating due to prep time but taste is 10 spoon worthy! We’ll have home made Gluten free Naan and you’re all invited to dinner.
Use the sauté’ button on your instapot…start on Hi temp till onions are translucent then switch to medium as you throw everything else into the pot… ** I actually double every ingredient except coconut milk when I make this.
2 Tbl. Ghee
1 onion, diced
1 large carrot, diced
1 celery stalk, diced
1 medium sweet potato, peeled and diced
1 granny smith apple, peeled and diced
1 tomato, diced
2 tsp. curry powder
1 tsp.coriander powder
1 tsp. Turmeric
1 tsp. sea salt
1/2 tsp. black pepper
1/4 tsp ground cumin
4 c. veggie or chicken broth
Switch from saute’ to Pressure and set for Hi temp. and 28 minutes… regular release… use immersion blender for smooth consistency
ADD;
1 can of coconut milk
Garnish with cilantro or fresh basil for a little color contrast.
