Mulligatawny soup

 

For 6 servings

• 1 onion, chopped
• 2 garlic cloves, minced
• 15 ml vegetable oil
• 2 carrots, cut into 1 cm cubes
• 2 celery stalks, cut into 1cm cubes
• 5 ml curry powder
• 5 ml tomato paste
• 15 ml store-bought spicy mango chutney
• 1 liter vegetable stock
• 125 ml long grain white rice
• 1 apple, peeled and cut into 1 cm cubes
• 80 ml plain yogurt
• 60 ml fresh coriander, coarsely chopped
• Juice of 1 lemon
• Salt and pepper

1. In a large saucepan, sauté the onion and garlic in the oil; add the carrots and celery, and continue cooking for 5 minutes.
2. Add the curry, tomato paste and mango chutney, and cook for 2 minutes; pour in the vegetable broth, cover and simmer for 20 minutes over low heat.
3. In a small saucepan, cook the rice in twice its volume of water for 8 to 10 minutes; cover and let stand 5 minutes.
4. Remove the soup from the heat, add the apple, rice, yogurt, fresh cilantro and lemon juice.
5. Season, mix well and serve.

BON APPÉTIT