Mulligatawny Soup

• 4 Tbsp. unsalted butter
• 2 med. carrots, chopped
• 2 med. onions, diced
• 2 garlic cloves minced
• 2 med red potatoes, diced 1/4-in.
• 7 c. broth (chicken or veg.)
• 1 c. tightly pack fresh spinach
• 1 c. sliced blanched almonds
• 4 tsp. curry powder
• 1/2 c. heavy cream or coconut milk
• 2 Tbsp. chopped cilantro
• salt and pepper to taste

1. In a 4 quart heavy bottom pot, melt butter on medium heat.
2. Add onions and cook till translucent.
3. Add carrots and cook for 2 minutes, add garlic and cook 1 minute.
4. Add potatoes and cook 2 minutes; add curry and almonds cook till smoky.
5. Add broth and cook till carrots and potatoes are tender.
6. Add heavy cream or coconut milk bring back to boil.
7. Just before serving add spinach, cilantro and season to taste.

unsalted butter, carrots, onions, garlic, red potatoes, broth, tightly pack, almonds, curry powder, heavy cream, cilantro, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51865 (may not work)