Mulligatawny Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 14.79 ml butter
- 14.79 ml olive oil
- 177.44 ml chopped onion
- 236.59 ml chopped celery
- 236.59 ml chopped carrot
- 118.29 ml chopped peeled Granny Smith apple
- 14.79 ml all-purpose flour
- 14.79 ml Madras curry powder
- 1.23 ml garam masala
- 1.23 ml turmeric
- 946.36 ml chicken stock
- 118.29 ml uncooked basmati rice or 118.29 ml other white rice
- 473.18 ml diced cooked chicken
- 118.29 ml unsweetened coconut milk
directions
- Heat butter and olive oil in a large dutch oven or heavy pot over medium heat. Once butter has melted stir in onion, celery, carrots and apples. Cook until softened slightly, about 5 minutes, stirring occasionally.
- Stir in flour, curry, garam masala and turmeric and cook one minute. Slowly stir in chicken stock. Bring to a boil and reduce heat to low. Simmer for 30 minutes.
- Remove soup from heat and use an immersion blender, to puree the soup until smooth (there may still be a few veggie pieces and that is OK). Note: If you don’t have an immersion blender, allow soup to cool and blend in batches in a blender or food processor.
- Return soup to burner and heat over medium heat. Stir in rice and cooked chicken. Cook 20 – 25 minutes or until rice is cooked. Stir in 1/4 cup coconut milk. Season to taste with salt and pepper and add remaining coconut milk if desired.
- Ladle into warm soup bowls and serve.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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