Join KindChef Shubhra Sinha to make a Mulligatawny Soup (based on this recipe from New York Times). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Mulligatawny Soup
Ingredients (serves 18)
- 3/4 cup vegetable oil
- 3 red or yellow onion, minced
- Salt
- 20 garlic cloves, smashed and chopped
- 6 tablespoons minced ginger (from about 2 inches of peeled ginger root)
- 3 teaspoon ground turmeric
- 3 teaspoon curry powder
- 1 teaspoon ground cayenne, plus more to taste
- 1½ teaspoon cumin seeds
- 6 carrots, peeled and sliced
- 6 celery stalks, sliced
- 3 large apple, preferably Granny Smith, peeled, cored and chopped
- 6 tablespoons tomato paste
- 9 tablespoons all-purpose flour
- 3 pound boneless, skinless chicken thighs, cut into bite-sized chunks
- 3 cup masoor dal (split red lentils)
- 18 cups chicken broth or stock
- 3 (14-ounce) cans coconut milk
- Juice of 2 limes
Instructions
- Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onions, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes.
- Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes.
- Add the cumin seeds, stir until the cumin turns light golden brown. Then add the turmeric, curry powder, cayenne and and cook, stirring constantly, until you can smell their aroma–about 90 seconds.
- Add the carrots, celery, and apples, and cook, stirring, until just starting to soften, about 2 minutes.
- Stir in the tomato paste, then the flour, and cook, stirring well, about 2 minutes.
- Add the chicken, and masoor dal. Season lightly with salt. Stir to uniformly coat all the ingredients.
- Add the chicken broth. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
- Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
- Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Mulligatawny Soup”. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
