Mulligatawny Soup

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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 3⁄4 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.