Mulligatawny Soup
Mulligatawny Soup is a creamy, curry-flavored soup that originated in southern India. This unique soup is delicious! In fact, you can't eat this soup standing up - your knees buckle!
Ingredients
- 2 Tbsp unsalted butter
- 1 medium white onion (diced)
- 2 celery stalks (diced)
- 1 large carrot (peeled and diced)
- 1½ Tbsp curry powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp paprika
- ½ tsp ground turmeric
- 1 tsp minced garlic cloves
- ½ Tbsp grated ginger root
- 2 green apples (peeled, cored and diced)
- 1 14.5-oz. can diced tomatoes
- 1 14-oz. can coconut milk
- 4 cups low-sodium chicken stock (see note)
- ¼ cup uncooked basmati rice
- ½ cup uncooked red lentils
- 1 cup shredded (cooked chicken (see note))
- ½ cup half-and-half
- plain Greek yogurt (for garnishing)
- chopped Italian parsley (for garnishing)
- red pepper flakes (for garnishing)
Directions
- 1
Using a large pot or large Dutch oven, add butter and place over medium heat. Once hot, add diced onions, celery and carrots; stir until well combined. Sauté, stirring occasionally, for 5-6 minutes.
- 2
Add spices (curry powder, salt, cumin, pepper, thyme, paprika and turmeric); stir until well combined.
- 3
Add garlic, ginger, apples and tomatoes; stir until well combined. Continue cooking, stirring occasionally, for 4-5 minutes.
- 4
Add coconut milk, chicken broth, rice, lentils and chicken; stir until well combined. Bring mixture to a boil and then reduce heat to medium-low. Simmer for 40-45 minutes, or until lentils are soft.
- 5
Heat half-and-half in microwave or separate pot; stir into soup.
- 6
Before serving, garnish bowls of soup with a dollop of Greek yogurt and sprinkle of chopped parsley and red pepper flakes.