Mulligatawny Soup

This simple, yet nourishing soup is a staple in my home. I owe my foundation in soup making to my mother-in-law, who taught me how to make this soup many years ago. I’ve modified it a bit as time went on and I got more confident in the kitchen. Enjoy.

Ingredients:

2-3 tbsp olive oil or organic butter

1 large onion, diced (white or yellow will work)

4-5 yukon gold potatoes, diced (I leave the skin on)

1-2 tbsp fresh ginger, diced

2-3 cloves garlic, minced

3 tbsp curry powder (sometimes I add 4 tbsp)

1/4 tsp. cayenne (optional)

3 cups vegetable broth

2 cans full fat coconut milk

2 large tomatoes, diced

2 cups spinach leaves

1/4 cup fresh cilantro (I use leaves and stems, but that’s a personal preference)

***I always use local and/or organic ingredients

Directions:

In a dutch oven or soup pot, heat oil or butter over medium heat. Saute onion and potatoes until onion is softened, about 3-4 minutes. Add ginger, garlic, curry powder and cayenne and cook for about one minute. Add broth and coconut milk, and bring to a boil. Simmer for about 15-20 minutes until potatoes are soft. Add the spinach and turn off the heat. Add cilantro before serving.