Mulligatawny Soup (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 35 min
Serving size : 6 portions

Ingredients

3 garlic cloves
30 g olive oil
150 g onions, quartered
150 g carrots, cut in pieces
150 g sweet potatoes, cut in pieces
210 g dessert apples, diced (1 cm)
2 tsp curry powder
1 tsp ground cumin
½ tsp paprika
½ tsp ground cinnamon
½ tsp ground turmeric
15 g tomato purée
100 g red split lentils
900 g vegetable stock
2 pinches fine sea salt, or to taste
1 pinch ground black pepper, or to taste
sour cream, to serve

Preparation

1. Place garlic, oil, onions, carrots and sweet potatoes in mixing bowl then chop 4 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.
2. Add diced apples, curry powder, cumin, paprika, cinnamon and turmeric then cook 2 min/100°C/speed 0.5.
3. Add tomato purée, lentils and stock then cook 20 min/100°C/Reverse Spin/speed 1.
4. Taste and season as desired then serve in soup bowls with a spoonful of sour cream.