Roasted Vegetable Mulligatawny Soup2014-11-23
- Servings : 4
- Prep Time : 15m
- Cook Time : 55m
- Ready In : 1:10 h
Roasted Vegetable Mulligatawny Soup is a lovely, slightly spicy soup. Mulligatawny actually means ‘pepper water’ and it is based on a South East Indian dish. It was converted to a soup for the British raj in the 19th Century as they required a soup course at dinner, which is not very Indian.
Mulligatawny is not usually made with roasted vegetables, but I think the end result provides a creamier soup with a deeper, slightly sweeter taste. This is a vegetarian version, but traditionally it would have included chicken or perhaps lamb, and even beef (perhaps only at home in Britain). If you wish to add meat you can replace the vegetable stock with chicken stock and then perhaps gently fry some chopped up meat and add that towards the end of the recipe.
Ghee or clarified butter can add a slightly nutty flavour to a dish and I love to cook with it. It has a higher smoking point than pure butter which could burn if used for roasting. It also works well when combined with olive oil.
Curry powder is essential and in the interest of taste I recommend that you make up your own using our recipe, rather than buying a ready made one.
- 1 tbsp olive oil
- 1 tbsp melted ghee (clarified butter) or use another tbsp olive oil
- 130g carrots, cut into 6cm long batons
- 370g butternut squash, skins on and cut into wedges about 6cm x 3cm
- 130g sweet potato (orange flesh), skins on and cut into large chunks
- 120g celery, cut crossways into 5cm long sticks
- 2 cloves garlic, skins on
- 120g white onion, halved and cut into wedges
- 1 dessert apple, peeled, cored and cut into small chunks (keep fresh in a bowl of cold water with a little lemon juice after preparing)
- 1 tbsp tomato pureé
- 1 tbsp mango chutney
- 1 litre vegetable stock
- additional water as required
- rice flour, as required
- salt and black pepper to taste
- 1 tbsp curry powder
Preheat the oven to 200C°/gas mark 6.
Put the olive oil and ghee into a large bowl and mix together. Add the carrots and butternut squash and coat well. Put onto a baking tray and place in the hot oven and roast for about 15 minutes.
Mix the sweet potatoes, celery, garlic and onion in the oil and then add to the baking tray and roast for about 15 minutes.
Mix the apple in the oil and then add that to the baking tray and roast for about 10 minutes.
Remove the vegetables from the oven and leave to cool for a few minutes then remove the sweet potato, garlic and butternut squash flesh from their skins. Add all the vegetables to a large saucepan. Heat through gently to begin with and then add the curry powder and mix in, cook for 1 minute. Then add the tomato purée and the mango chutney and mix in.
Add the stock, stir and bring to a boil. Turn the heat down and simmer for about 10 minutes or until the vegetables are soft then cool and blend with a hand blender. You can add a little flour (I recommend rice flour) to thicken if necessary or add water if it is too thick. Season with salt and pepper to taste. Serve hot.