Mulligatawny Soup Recipe

This Indian-themed delight is packed with protein. The texture is creamy even without the coconut milk and light yogurt. You can make this as a vegetarian dish by omitting the chicken and using chicken stock. I can find almost all organic ingredients to make this in the Raleigh-area. The recipe is very forgiving and flexible, so feel free to experiment. If you are tired of cabbage soup, consider this recipe as your new go-to “diet” soup. (If Mulligatawny soup doesn't ring a bell, think Seinfeld's Soup Nazi episode. )

2 medium onions, coarsely chopped
2 tablespoons tomato paste
1 tablespoon butter
2 tablespoons olive oil
1 small package (or ½ cup) unsweetened shredded coconut (this can be found near the frozen strawberries in your supermarket)
1 tablespoon curry powder
1 tablespoon cumin
¼ teaspoon cayenne pepper
1 ½ tablespoons sea salt (may be omitted)
4 medium cloves of garlic minced (or equivalent pre-chopped garlic)
1 ½ grated ginger (can use pre-chopped jarred or ginger paste in a tube)
1/3 cup water
1 package (about 1.5 pounds) all natural ground chicken breast (optional for veg version)
7 cups organic chicken or vegetable broth
1 large or 2 small sweet potatoes soften in microwave or precooked, fork mashed (also can use a small can or organic sweet potato puree)
1 large ripe banana, fork mashed mashed
1 can lite coconut milk
8 ounces low fat plain yogurt or sour cream
Handful cilantro leaves
Minced cilantro leaves for garnish

Heat butter and olive oil until bubbly in a large Dutch oven. Add chopped onions and tomato paste. Sauté until onions are transparent. Add coconut and dry spices. Cook for 4 minutes while scraping bottom of the pan. Add onions, ginger and water. Mix. Add chicken and cook to opaque. Add broth stirring after each cup. Add mashed sweet potato, banana, coconut milk and cilantro. Process with an emulsion blender, food processor or regular blender. Add in yogurt or sour cream and pulse to desired consistency. Consider cilantro, yogurt and crushed peanuts as a garnish.