The thickness of the soup comes from mashing up the vegetables and lentils. If you want a chunky and rustic texture, you can skip blending the soup. Just cook it another 15 minutes and mash it up a little bit with the stirring spoon. I love my soups with a creamy base that’s why I blend half of it in the blender and keep the other half chunky to retain some texture.
For Spicy Chicken Mulligatawny Soup:
1 chicken breast
1 medium onion, chopped
1 carrot, peeled and diced
1 potato, peeled and diced
1 tablespoon garlic paste
1 bay leaf
4-5 red tomatoes, diced
1 cup red lentils ( masoor daal)
1 teaspoon black pepper powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
1/2 teaspoon cinnamon powder
1 teaspoon salt or to taste
2-3 tablespoons lemon juice
A small bunch coriander leaves, chopped
2-3 green chilli peppers, sliced
This Is What You Do:
Add all the other ingredients of soup except lemon juice. Add enough water to cover the ingredients.
Reduce heat to medium low, cover the pan. Let the broth simmer for 30-35 minutes or till the vegetables are tender.
Turn off heat, let the broth come to room temperature.
Scoop out the chicken breast and bay leaf.
Shred the chicken to small pieces and set aside, discard the bay leaf.
Add half of the broth to a food processor and process till smooth.
Add it back to the chunky broth and mix.
Heat before serving, add lemon juice.
Taste for seasoning, ladle out in bowls.
Stir in a little of chicken in each bowl or garnish the bowls with it.
Top with yogurt or coconut milk, coriander and chillies.