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Mulligatawny Soup

1 onion
1 carrot
2 oz unsalted butter
3 level Tbsps plain flour
1 level dessertspoon curry powder
2 1/2 pints beef stock
2 Tbsps mango liquid
cauliflower florets

Peel and finely chop onion and carrot. Melt butter in large pan
over mod heat and cook until onion is transparent. Sift flour and
curry powder together and stir into vegetables. Continue cooking,
stirring constantly until deep brown colour.

Gradually stir in the hot stock and bring to boil. Simmer for 30
mins, set aside to cool slightly. Put soup through coarse sieve or
liquidise for 1 - 2 mins. Stir in mango liquid, chill for at least
1 1/2 hrs.

Before serving, remove any fat from surface. Pour into bowls,
garnish with tiny florets of cauliflower.

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