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    You are in: Home / Recipes / Mulligatawny Soup Recipe
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    Mulligatawny Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 53 mins

    1 hrs 30 mins

    23 mins

    ratherbeswimmin''s Note:

    My favorite version of the famous Indian soup originally developed by cooks who served in English homes during the colonization of India.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a big soup pot over medium heat, heat the oil and butter.
    2. 2
      Add in chopped carrots, stir/saute for 2 minutes.
    3. 3
      Add remaining vegetables and apple; stir/saute for about 10 minutes or until tender.
    4. 4
      Add curry powder, coriander, cloves, ginger, salt, and pepper; stir for 1 minute.
    5. 5
      Add in stock; bring to a boil.
    6. 6
      In a small bowl, mix together the cornstarch and water; add to soup mixture and stir for about 2 minutes or until thickened.
    7. 7
      Add chicken; stir to combine.
    8. 8
      Puree beans with 1 cup of stock from soup in a food processor.
    9. 9
      Add puree to soup and mix well.
    10. 10
      Lower heat to medium-low and simmer, uncovered, for about 10 minutes or until flavors are blended.
    11. 11
      Ladle into individual soup bowls; sprinkle with coconut and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Mulligatawny Soup

    Serving Size: 1 (490 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 324.9
     
    Calories from Fat 92
    28%
    Total Fat 10.2 g
    15%
    Saturated Fat 2.6 g
    13%
    Cholesterol 44.7 mg
    14%
    Sodium 1020.2 mg
    42%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 5.3 g
    21%
    Sugars 8.7 g
    35%
    Protein 22.1 g
    44%

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