Prep 1 hr 30 mins
Cook 23 mins
My favorite version of the famous Indian soup originally developed by cooks who served in English homes during the colonization of India.
- 1 tablespoon vegetable oil
- 1⁄2 tablespoon butter or 1⁄2 tablespoon margarine
- 1 cup chopped carrot
- 1⁄2 cup chopped onion
- 1 cup chopped celery
- 2 garlic cloves, minced
- 3⁄4 cup chopped bell pepper
- 1⁄2 cup chopped peeled turnip
- 1 granny smith apple, unpeeled and chopped
- 1 teaspoon curry powder
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1 teaspoon salt
- fresh ground black pepper, to taste
- 6 cups chicken stock or 6 cups chicken broth
- 2 tablespoons cornstarch
- 1⁄3 cup cold water
- 2 cups cubed cooked chicken
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- shredded coconut, for topping
- In a big soup pot over medium heat, heat the oil and butter.
- Add in chopped carrots, stir/saute for 2 minutes.
- Add remaining vegetables and apple; stir/saute for about 10 minutes or until tender.
- Add curry powder, coriander, cloves, ginger, salt, and pepper; stir for 1 minute.
- Add in stock; bring to a boil.
- In a small bowl, mix together the cornstarch and water; add to soup mixture and stir for about 2 minutes or until thickened.
- Add chicken; stir to combine.
- Puree beans with 1 cup of stock from soup in a food processor.
- Add puree to soup and mix well.
- Lower heat to medium-low and simmer, uncovered, for about 10 minutes or until flavors are blended.
- Ladle into individual soup bowls; sprinkle with coconut and serve.