One of my most favourite soups.  

First time I enjoyed this soup was about 30 years ago in Toronto, Bay and Wellington area. Royal Bank towers across from my work had a restaurant called The Great Canadian Soup Company and it was sooo good.

I wish it were still around.  It was all very delicious and so handy and perfect for lunch.

Well here we are so many years later and I have made this Muligatawny Soup a few times and it is one of my most favourite and nurturing type of soups.

There are varied versions to this soup and it is considered Anglo-Indian cuisine.

This is the version I like and perhaps a tad more work than other soups, but very worth it.  Interesting combination of flavours and texture.  The lemon is the key ingredient in this soup.

Directions:

Cook carrots and celery in 1 cup chicken stock for 20 minutes or until tender.  Add chicken Heat until hot.  Cover and keep warm.  In dutch oven saute onion in butter until soft.  Add apple, curry powder and salt. Saute for 5 minutes or until apple is soft.  Add flour.  Gradually add remaining chicken stock, stirring constantly.  Reduce heat and cover.  Simmer 15 minutes.  Add Carrots, celery and their stock.  Bring to a boil.  Stir in lemon juice.  Serve with rice (I add to use at beginning), chopped parsley (optional) and lemon slices which I use to garnish.

Serves 6
Service with crusty french bread, Naan bread or hot biscuits.  Enjoy!

Note I:

I sauteed everything, my onions, carrots and apples in my paste mix (curry butter or oil) until soft and golden.  Then I added to soup but you don’t need to do this. I do however think it elevates the flavours a bit more.  I later thickened it with flour and water once I knew my consistency and all ingredients were in my soup.

Note II:

I cooked all my ingredients for a good hour or more, letting all the flavours blend and I also added the rice to the soup and because I use potato, it needs to cook well and all should be soft. Rice should be pre-cooked but you can cook the potatoes in the soup.