E: "So what are the carrots for?"

H: "Soup."

E: "Soup?"

H: "Uh huh."

E: "Where's the meat?"

H: "What do you mean?"

E: "What else are we having?"

H: "Nothing else. Just soup. I mean, bread and wine too. :)"

E: "Oh. Mmmph." ...walks off

About an hour later...

E: "Campbell's doesn't make a soup like this. Tangy and spicy. My entire mouth is alive with flavor right now. This is a flavor combination I've never had in my life. There will come a day when I can no longer chew meat. I want you to feed me this soup."

Chicken Mulligatawny is a varied soup of British origin, introduced to India in the 1800s.  Mulligatawny refers to a stew that is cooked in peppery water. 

The particular variety that I prefer combines a blend of Thai and Indian flavors (ginger, cilantro, coconut, curry, red pepper) and is best served with steamed Basamati rice or coconut rice (see my earlier recipe).  I like this version because it uses a healthy variety of vegetables that aren't always popular on a stand alone basis (spinach and tomato).  Add another chopped jalapeno for a spicer blend. 

As a side note, any left over ginger can be stored in the freezer.  Just peel the entire root, wrap it well and store in an air tight container.  It will last in the freezer up to three months and can be used in another recipe.

This is a budget friendly meal that serves 6-8 people.  If you're not familiar with Indian cooking, give this one a try.  It's easy to prepare and doesn't take a lot of time in the kitchen.     

Be well.

The Muse Gourmet