Mulligatawny Soup
Mulligatawny Soup is a creamy, curry-flavored soup that originated in southern India. This unique soup is delicious! In fact, you can't eat this soup standing up - your knees buckle!
Servings: 8 servings
Calories: 372kcal
Ingredients
- 2 Tbsp unsalted butter
- 1 medium white onion diced
- 2 celery stalks diced
- 1 large carrot peeled and diced
- 1½ Tbsp curry powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp paprika
- ½ tsp ground turmeric
- 1 tsp minced garlic cloves
- ½ Tbsp grated ginger root
- 2 green apples peeled, cored and diced
- 1 14.5-oz. can diced tomatoes
- 1 14-oz. can coconut milk
- 4 cups low-sodium chicken stock see note
- ¼ cup uncooked basmati rice
- ½ cup dry red lentils
- 1 cup shredded cooked chicken (see note)
- ½ cup half-and-half
- plain Greek yogurt for garnishing
- chopped Italian parsley for garnishing
- red pepper flakes for garnishing
Instructions
- Using a large soup pot or large Dutch oven, add butter and place over medium heat. Once hot, add diced onions, celery and carrots; stir until well combined. Sauté, stirring occasionally, for 5-6 minutes.
- Add spices (curry powder, salt, cumin, pepper, thyme, paprika and turmeric); stir until well combined.
- Add garlic, ginger, apples and tomatoes; stir until well combined. Continue cooking, stirring occasionally, for 4-5 minutes.
- Add coconut milk, chicken broth, rice, lentils and chicken; stir until well combined. Bring mixture to a boil and then reduce heat to medium-low. Simmer for 40-45 minutes, or until lentils are soft.
- Heat half-and-half in microwave or separate pot; stir into soup.
- Before serving, garnish bowls of soup with a dollop of Greek yogurt and sprinkle of chopped parsley and red pepper flakes.
Notes
Rotisserie chicken works great for this recipe! If you don't have any rotisserie chicken handy, then I suggest using boneless skinless chicken thighs - just make sure to cook them fully and chop 'em up before using them in this recipe!
4 cups chicken broth produces a thicker soup. If you prefer a thinner version, add 2-4 more cups of chicken broth. For a vegetarian version, use vegetable stock instead of chicken broth and omit the shredded chicken.
Nutrition
Calories: 372kcal | Carbohydrates: 30g | Protein: 12g | Fat: 21g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 505mg | Potassium: 657mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1733IU | Vitamin C: 11mg | Calcium: 145mg | Iron: 3mg
