Mulligatawny

• 2 tablespoons corn, grapeseed, or other neutral oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 medium onions, chopped
• 3 medium carrots, sliced
• 4 celery stalks, chopped
• 1 white turnip, peeled and sliced, optional
• 6 cups chicken or vegetable stock, preferably homemade (page 160 or 162), or water
• 3 tablespoons curry powder, preferably homemade (pages 592593)
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro leaves

1. Heat the oil in a deep, heavy saucepan over medium-high heat.
2. Add the garlic, cumin, and turmeric and cook until fragrant, about 30 seconds.
3. Add the onions, carrots, celery, and turnip if youre using it and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
4. Add the stock, bring to a boil, then lower the heat and simmer for 15 minutes.
5. Stir in the curry powder and cool the mixture slightly if time allows (its never a good idea to puree boiling hot mixtures if you can avoid it).
6. Use a food mill, an immersion blender, or an upright blender to puree the stew.
7. Reheat the stew in the saucepan, season with salt and pepper, garnish with cilantro, and serve.
8. Stir 1/2 cup coconut milk, homemade (page 584) or canned, into the soup after seasoning with salt and pepper; heat through and serve.
9. Add 1 pound chicken breasts or thighs, skinned, boned, and cut into 1/2 inch cubes, to the saucepan with the vegetables.
10. Do not puree the soup.

corn, garlic, ground cumin, ground turmeric, onions, carrots, celery stalks, white, chicken, curry powder, salt, cilantro

Taken from www.epicurious.com/recipes/food/views/mulligatawny-385797 (may not work)