Mulligatawny Soup (Instant Pot)
By the Gracious Vegan
This recipe is inspired by the great Madhur Jaffrey, but I’ve adapted her approach quite a bit, notably eliminating the coconut milk and streamlining the method, including using the Instant Pot. The first time you make it, you may have to do some ingredient-hunting, but it’s so worth it. Curry leaves do freeze well, so once you buy a batch at an Asian market, you will have enough for many batches.
Makes 8 cups (6 servings) (about 100 calories per serving)
Roasted spices. Preheat a small skillet on medium heat. Add the following ingredients and roast them, stirring occasionally, until they a shade darker. Cool for about 10 minutes and then grind them in a clean coffee grinder. (If you do not have whole seeds, just skip this roasting step and add the same amount of powdered spices to the Instant Pot with other ingredients.)
2 Tablespoons whole coriander seeds
1 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1/4 teaspoon whole black peppercorns
Cashew milk. (You can do this step while the Instant Pot is cooking.) Create cashew milk by blending the cashews, flour, and water together on high for 30 seconds or longer, until the cashews are dissolved. (If you do not have a high speed blender, soak the cashews for 2 hours, or pour boiling water over them and soak them for 20 minutes; drain.) Set aside.
1.5 cups water
1/4 cup raw cashews, soaked
1.5 Tablespoons chickpea flour (or other flour of your choice)
In the Instant Pot. Add the following ingredients to the Instant Pot. Put the knob into the “sealing” position; use the “Manual” or “High” setting for 10 minutes. Use a 10-minute natural release.
3.5 cups vegetable broth
2 medium carrots, peeled and sliced
1-2 potatoes (any kind, 8 ounces total), peeled and diced
1-2 turnips (8 ounces total), peeled and diced
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
12 fresh curry leaves or 8 fresh basil leaves
1 Tablespoon finely chopped fresh ginger
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper or red pepper flakes (or more if you like HOT)
The roasted, ground spices (coriander, cumin, etc.)
After the 10-minute natural release, vent any remaining pressure, open the lid, and add the final ingredients.
The cashew milk
1/2 - 1 Tablespoon lemon juice
1 teaspoon salt, or to taste
Use a stick (immersion) blender to puree the soup until smooth. If you don’t have an immersion blender you can wait until the soup is slightly cooler, then use your regular blender.
Timing: About 50 minutes
Gluten-free