Do you remember the Seinfeld epidsode that made Mulligatawny soup so familiar? Haha, I do, it was one of my favorites! When the weather turns chilly what sounds really good to you? Hot tea, hot chocolate and hot soup come to mind. We’ve had some spectacular soups the past few years. I love to make soup, but I’m not (or rather, I wasn’t) a big soup eater. I am now, especially these blended soups with so much flavor, especially when drizzled with an herb oil and sprinkled with pepitas and other delicious acoutroments! (This first try I didn’t drizzle or sprinkle, I wanted the full flavor to figure out what to drizzle/sprinkle. This recipe is out of this world good…

The only thing I would change is to double the recipe, it doesn’t make a lot, and it’s so delightful heated up. We really missed it once it was gone. This recipe is from SpoonForkBacon.com – and it’s a great one. Click HERE to print their recipe or click HERE to print my version (shown below). The original recipe ladled the soup on top of Jasmine rice, then sprinkled with cilantro, golden raisins and shredded chicken, which sounds delicious. I haven’t tried it with any toppings.

Here is how I made their recipe, but you may want to click on their link for all their details!

This recipe wasn’t difficult, and you’ll see the bit of apple (yes, apple!) in the image that didn’t get blended. It was my first time with an immersion (stick) blender. The soup wasn’t deep in the pot, so when I started the immersion blender on low, because of the suction and lack of depth of the soup it shot out all over the place. #ohhappyday Thankful I wore long sleeves and semi-prepared for a catastrophe, ha ha. I then watched the video of how to use the immersion blender (best at an angle and with soup deep enough in the pot, another good reason to double this recipe).

The coconut milk was outstanding and gave this soup a nice silkiness. Don’t buy the low fat or you’ll be missing the flavor I feel. There are a lot of ingredients but it comes together so quickly (most are spices) – I went a little lighter (just a little) on the spices, and added a wee bit more coconut milk. I can’t wait to make this again!! I’m going to use cilantro to top it off and maybe a wee drizzle of olive oil (or sun dried tomato oil) and sprinkle a few pepitas! I also want to try it with the Jasmine rice as they suggested!

🍲 Until next time…