Spiced Carrot Mulligatawny Soup
A fragrant and creamy soup infused with Chinese five spice, curry, and a medley of vegetables. The flavors blend perfectly with homemade chicken stock, creating a comforting and hearty dish.
ingredients
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp Chinese five spice
- 1 tsp curry powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 4 cups chicken stock
- 1/2 cup whipping cream
steps
- 1.
In a large pot, heat some olive oil over medium heat. Add the carrots, celery, and onion. Sauté until they begin to soften.
- 2.
Add the garlic, Chinese five spice, curry powder, oregano, salt, and pepper. Stir well to coat the vegetables with the spices.
- 3.
Pour in the chicken stock and bring to a boil. Reduce heat and let simmer for 20 minutes, or until vegetables are tender.
- 4.
Using an immersion blender or regular blender, purée the soup until smooth and creamy.
- 5.
Return the soup to the pot and stir in the whipping cream. Heat gently until warmed through.
- 6.
Serve hot, garnishing with a sprinkle of dried oregano if desired.
