About a week ago, I had the opportunity to meet one of the more “famous” bloggers from San Francisco. I went to an art opening that her husband hosted. She was very sweet in person, so I followed up on our conversation with an email telling her how happy I was to meet her and telling her about my blog and how excited I am to be in San Francisco to be a part of the blogging “scene” here. I also reiterated how impressed I was with her husbands paintings. It was definitely a let down when she responded to my heartfelt email with “Thanks for coming!” and nothing more. She didn’t even sign the email!
I make it a priority to respond to all of the emails that I get here at Running Blonde. I really, really love hearing from all of you whether it is a question from a pre-medical student or positive feedback from someone who tried one of my recipes or even someone nicely telling me to do my research before calling someone a creeper. The fact that any of those people took time out of their busy days to give a little shout out to this lil’ blog of mine makes me warm and fuzzy inside! No matter how busy life gets, 80 hour work weeks be darned, you will always hear back from me. That’s a promise.
This mulligatawny soup recipe made me almost as warm and toasty inside as getting a nice comment or email from you, dear reader! It’s an Indian soup that is traditionally more watery and with a strong peppery flavor. I love this spin on it done by Jenny of Spoon Fork Bacon. It’s chock full of veggies and spices pureed in the blender to give a beautiful creamy texture. Pat and I splurged on a Vitamix and I’ve been having a blast testing it out! Everything from smoothies to ice cream to soup – and that’s just day one!
Serves 4 to 6
Adapted from Spoon Fork Bacon
1/4 c. (1/2 stick) unsalted butter
1 yellow onion, chopped
2 ribs celery, diced
1 carrot, peeled and diced
1 red jalapeno, seeded and diced
3 garlic cloves, minced
2 tsp ginger, peeled and minced
2 small apples, peeled, cored and diced
1 can diced tomatoes, drained
2 1/2 tsp curry powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp turmeric
1/4 tsp cardamom
1/4 tsp fresh ground black pepper
1 T minced thyme
1/2 c. red or yellow lentils (uncooked)
3 c. chicken or veggie stock
2/3 c. coconut milk
salt to and pepper to taste
Toppings and garnish:
Cooked jasmine rice
Roasted and shredded chicken breast
1. Melt butter in a large pot over medium-high heat. Sauté the onion, celery, carrot, and jalapeno for 5 minutes. Add the garlic, ginger, apples, and tomato and sauté for an additional 3 minutes. Season with salt and pepper.
2. Add all of the spices, thyme and lentils to the pot and sauté for 3 minutes. Add stock and bring to a boil. Reduce heat to medium-low and simmer for about 30 to 40 minutes or until lentils have cooked through.
3. Puree mixture in a blender until smooth.
4. Pour mixture back into the pot and simmer for 2 minutes. Stir in coconut milk and adjust seasonings according to taste.
5. Serving suggestion: Place about 1/2 cup of rice at the bottom of each bowl and top with a ladle of soup. Top soup with shredded chicken, a sprinkle of raisins and a few sprigs of thyme. Season with freshly ground black pepper.