Mulligatawny Soup

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes—stirring occasionally.
  • Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 teaspoons salt.
  • Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes—or until the rice is tender and the chicken has cooked through.
  • Add the coconut milk and salt and pepper to taste.
  • Garnish with toasted almonds or cilantro!
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