Mulligatwaney Soup
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon cumin seeds
  • ½ onion, chopped
  • 2 celery stalks, sliced thinly
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • ¼ teaspoon cayenne, or Indian chili powder
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 cup peeled and cubed sweet potatoes
  • 2 carrots, sliced into ½ inch coins
  • 1 quart vegetable stock
  • 1 can chick peas, drained and rinsed
  • 6 leaves Swiss chard, thinly sliced into ribbons
  • 1 juicy ripe tomato
  • 1 cup coconut milk, unsweetened
  • 1 tablespoon fresh lime juice
  • ¼ cup finely chopped cilantro
  1. Heat the olive oil in a large pot over medium-high heat. The oil should heat gently and thoroughly and should not smoke at all.
  2. Test the heat of the oil by popping in a cumin seed. If it sizzles, the oil is ready.
  3. Saute the cumin seed for about 10 seconds until some darkening has occurred and the aroma has released. Lower heat if necessary—you don’t want to burn the seeds!
  4. Quickly stir in the chopped onion and celery and cook for a few minutes, allowing the onions to “sweat” and not brown. Stir in the turmeric, coriander, chili powder, black pepper, and salt. Cook on medium-low heat for about 5 minutes, stirring occasionally.
  5. Add in the sweet potatos and carrots and sauté for a few minutes. Pour in the stock and the chickpeas. Bring to a boil then partially cover and simmer on low for about 10 minutes.
  6. Stir in the chard and tomato. Cook for a minute or so, then add the coconut milk, lime juice and cilantro. Stir well and cook for about 10 minutes at a simmer or until vegetables are fork-tender.
  7. Serve piping hot as a first course Western-style soup dish.
© Shefaly Ravula/ Shef’s Kitchen
Recipe by Shef's Kitchen at