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Blissful blend sweet and spice taste of carrots, apple, chutney, coconut and lemon juice in vegetarian mulligatawny soup.

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Mulligatawny Soup Recipe

Ingredients:
1 quart brown stock
2 onions
1 carrot
1 turnip
1 oz. flour
1apple
1 tspful chutney
1 oz. dripping
1 tspful lemon juice
1 tblsp curry powder
1 dessertspoonful shredded coconut

How to make {actual-title}:
  • Cut the vegetables up into small pieces and fry quickly in the dripping until brown; stir in the flour and curry powder, fry for a few minutes, stirring all the time.
  • Then add the stock, the apple and the coconut.
  • Simmer for 1-2 hours, and sieve.
  • Put back into the pan and heat.
  • Add the chutney and lemon juice at the end.
  • A dish of boiled rice should be served with this soup.
 
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