Description
A hearty and comforting British-Indian classic, Mulligatawny Soup is a flavorful blend of curry spices, chicken, vegetables, and creamy coconut milk. This aromatic soup is perfect for chilly days and is wonderfully satisfying.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 apple, peeled and diced
- 1/2 cup uncooked basmati or long grain rice
- 1/2 cup red lentils (optional)
- 5 cups chicken or vegetable broth
- 2 cups cooked chicken, shredded or diced
- 1/2 cup coconut milk or heavy cream
- Salt and black pepper to taste
For Serving:
- Fresh cilantro and lemon wedges (optional)
Instructions
- Sauté Vegetables: In a large pot, heat butter or oil over medium heat. Sauté onion, carrots, and celery until softened.
- Add Spices: Stir in garlic, curry powder, cumin, and cinnamon. Cook until fragrant.
- Cook Soup: Add apple, rice, lentils, and broth. Simmer until rice and lentils are tender.
- Finish Soup: Stir in chicken and coconut milk or cream. Simmer until heated through. Season with salt and pepper.
- Serve: Garnish with cilantro and lemon wedges, if desired.
Notes
- This soup is a British-Indian classic with comforting curry flavors.
- To make it vegetarian, omit the chicken and use vegetable broth.
- Adjust creaminess by using more or less coconut milk or cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British-Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg
