Mulligatawny Soup

English_Rose's Note:

A classic Anglo-Indian soup which is great to make during the winter months as it can become a complete meal when served with some good crusty bread. Varations/Additions: Garnish the soup with a little cooked long grain rice; Sweeten the flavor with a little mango chutney before blitzing; Cook some chopped apple in the soup for a sweeter flavor.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 baking potato , peeled and cut into 1/2 in dice
• 1 carrot , peeled and cut into 1/2 in dice
• 1 large onion , chopped
• 1 leek , cleaned and sliced
• 2 sticks celery , sliced (optional)
• 1 ounce butter
• 1 tablespoon curry powder
• 1 teaspoon tomato paste
• 3 ¾ cups vegetable broth
• salt

Directions:

1. Melt the butter in a large pan. Add the vegetables and cook for 5 minutes. Add the curry powder and cook for a further 2 minutes.
2. Add the tomato paste and broth. Bing the soup to a simmer, cover and cook for 20 minutes, until the vegetables are tender.
3. Blitz the soup in a liquidizer or with a hand blender until smooth.
4. Season with salt and serve.