Mulligatawny Soup

This is probably my new favorite soup to make. Mulligatawny is a soup that originated from South India and then was modified by the British to include meat. There were many variations of this soup over the years so there are many different recipes out there. This is my simplified version. I used chicken, but you can also use turkey meat or leave out the meat for a hearty vegetarian dish. Before starting, make sure your chicken and rice are already cooked. I hope you enjoy.

Ingredients (Makes about 6 servings):

• 2 Tbs Curry powder

• 2 Tbs avocado oil or other cooking oil

• 4 large carrots, diced

• 3 celery ribs, diced

• 1 yellow onion, diced

• 6 cups chicken broth

• 3 Tbs corn starch mixed in 3 Tbs cold water

• 1 tsp salt

• 1 cup cooked chicken, chopped (I used 2 chicken breasts)

• 1 cup cooked basmati rice

• 1 cup tart apples, diced (about 1 large apple)

• 1/2 cup heavy cream

Instructions:

• Start by toasting your Curry powder. In a dry pan, toast on medium/high heat for ~2 minutes until fragrant. Set aside.

• In a Dutch oven or other large pot, heat the oil. Add carrots, celery and onion and saute for 2 minutes.

• Add chicken broth and bring to a boil.

• Add cornstarch mixed in cold water.

• Add toasted curry powder and salt. Simmer for 5 minutes.

• Add cooked chicken, cooked rice and apples. Bring to a boil again.

• Add cream and serve.

Tools I love and recommend for this recipe (Affiliate links):

Dutch Oven — my most favorite kitchen tool ever, well worth the splurge.

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