Tia's Mulligatawny Soup for Kelly!!
Ready In: 1 hr 50 mins
Serves: 4-6
Ingredients
- 1⁄2 cup onion, chopped
- 1 teaspoon minced garlic
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 tablespoon curry powder
- 1 tablespoon ketchup
- 6 cups beef broth, heated in microwave
- 1⁄8 teaspoon ground ginger
- 1 large granny smith green apple, chopped
- 3 small potatoes, peeled and chopped
- 2 -3 carrots, peeled and chopped
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground mace
- 1 (14 1/2ounce) can of diced tomatoes with onion and garlic
- 1 -2 teaspoon lemon juice, fresh
- 1 dash nutmeg
- 1 dash turmeric
- 1 bay leaf
- 1 (2 ounce) package coconut cream powder
- 1 chicken breast, frozen (optional)
- rice (optional) or egg noodles, cooked (optional)
Directions
- Cook the onion, garlic, potatoes, carrots in butter.
- Mix in the curry powder and flour; let cook for a few minutes, brown lightly.
- Mix in the ketchup.
- Gradually mix in the stock until smooth. Stir to boil.
- Add remaining ingredients except apple and coconut powder and simmer covered until chicken breast is cooked through.
- Remove chicken breast and cut into pieces and return to soup.
- Add apple and coconut powder and heat through. Before serving remove bay leaf and discard.
- Serve over rice or egg noodles or delicious by itself!
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