Pheasant Mulligatawny Soup

Main ingredients

        4 large carrots, peeled and roughly chopped

        1 large sweet potato, peeled and roughly chopped

        2 onions, peeled and quartered

        1 garlic bulb

        jalapeno pepper

        3 ribs celery, chopped

        4 tomatoes, quartered

        2 apples, cored and chopped

        2 tsp cumin seed

        1 tsp dried thyme

        2 heaping tbsp. hot curry paste

        2 tbsp. maple syrup

        2 tsp minced fresh ginger

        1 tsp turmeric

        4 cups chicken stock

        1 cup whipping cream

To finish

        1 cup plain Greek yogurt

        2 pheasants cubed & cooked (or 2 cups chicken)

        2 cups cooked basmati rice

        1 cup fresh cilantro

        cup pumpkin seeds

        Lemon wedges

Steps

Preheat oven to 350 F. for roasting.

Spray Pam on 1-2 baking sheets. Scatter chopped carrots, sweet potato, onions, garlic, and jalapeno on sheet. Drizzle with olive oil. Season with pepper. Roast in oven for about 30 minutes until vegetables are tender and lightly caramelized. Remove and set aside.

Heat olive oil in large pot. Add curry paste, ginger, cumin, thyme, turmeric and maple syrup. Stir until fragrant. Stir in celery, tomatoes, and apples. Stir just until tomatoes start to break down. Stir in roasted vegetables. Add stock. Add water if necessary to cover everything. Bring to a boil. Then lower to a simmer, cover, and cook for 45 minutes.

Remove pot from heat and puree with hand blender. Stir in cream and gently reheat.

To serve, place a small amount of rice and pheasant in bowl. Cover with hot soup. Garnish with yogurt, cilantro leaves, pumpkin seeds and a squeeze of fresh lemon.