You are here: Home » Recipes » Sweet Potato Mulligatawny Sweet Potato Mulligatawny Recipe by Favorite Recipes Press Yield 12 servings This classic Anglo-Indian soup is great served with grilled pita rounds and a Dry Riesling. PrintEmail Ingredients 1/2 cup (1 stick) butter4 cups chopped yellow onions2 cups chopped red bell peppers1/4 cup finely chopped jalapeno chiles Kosher salt to taste1/4 cup minced garlic1/4 cup minced ginger2 tablespoons cumin seeds, toasted and ground3 tablespoons coriander seeds, toasted and ground1/4 cup curry powder1/2 teaspoon crushed red pepper1 cup sherry1/4 cup all-purpose flour10 cups chicken broth2 1/4 pounds sweet potatoes, peeled and chopped1 can (14 ounce) coconut milk2 cups orange juice1/2 cup lime juice3/4 cup heavy cream2 pounds pulled cooked chicken1/3 cup chopped cilantro Crumbled goat cheese for garnish Instructions Melt the butter in a large stockpot over medium heat. Add the onions, bell peppers, jalapeno chiles and kosher salt and saute for 1 mnute. Add the garlic and ginger and saute for 8 to 10 minutes or until the vegetables are tender and light brown. Stir in the cumin, coriander, curry powder and crushed red pepper. Saute for 2 mnutes. Add the sherry, stirring to deglaze the stockpot. Cook until the mixture is reduced by 90 percent and is almost dry. Add the flour and whisk to incorporate well. Cook for 1 minute. Whisk in the chicken broth and then stir in the sweet potatoes. Bring to a boil, stirring constantly. Reduce the heat and simmer until the sweet potatoes are tender. Process the mixture with an immersion blender or in a food processor until smooth. Stir in the coconut milk, orange juice, lime juice and cream. Return to the stockpot if using a food processor. Add the chicken and cilantro and season with kosher salt. Cook until heated through. Ladle into soup bowls and garnish with goat cheese. Recipe reprinted with permission from The Biltmore Company, Biltmore, Our Table to Yours, Chef’s Selection Cookbook (The Biltmore Company, 2007).