Mulligatawny Soup is a British/Indian fusion seasoned with curry & cinnamon and packed with potatoes, apples and rice. There are a lot of variations and I like the addition of lentils.
Begin by sautéing onion, celery & carrots in butter until soft.
Add the flour, curry powder and cinnamon sticks…cook and stir for a minute.
Add the chicken broth and bring to a boil stirring well.
These photos show me adding the rice & lentils along with the potatoes and apples altogether. IGNORE THIS. I changed the recipe a bit because the lentils need to cook a bit longer so let’s give them a little time before adding the potatoes and apples.
Just follow the recipe.
Remove about half of the soup and use an immersion blender (or pour into an upright blender) and blend until smooth. Pour back into the soup.
Add the coconut milk, thyme and chicken. Stir and heat through. Salt and pepper to taste.
Serve with warmed naan bread.
YUM! SO DELICIOUS!
Mulligatawny Soup
A creamy spicy soup with Indian flavors, packed with potatoes, rice, lentils & chicken. @mostdeliciouslife.com
Ingredients
- ¼ cup butter
- 1 small onion, chopped
- 2 stalks celery, chopped
- ¾ cup carrots, chopped
- 4 tsp curry powder
- 2 cinnamon sticks
- 4 cups chicken broth
- 1 medium apple, chopped or shredded
- 1 cup potatoes, cut into bite sized pieces
- ¼ cup rice
- ½ cup dried lentils
- 1 cup chicken, cooked
- ⅛ tsp thyme
- 1 can coconut milk, full fat
- salt & pepper
Instructions
- in a large pot melt the butter. Add the onion, celery & carrots. Sauté until softened, 5-7 minutes.
- Add the flour, curry powder and cinnamon sticks. Stir over heat for a minute.
- Add chicken broth and bring to a boil.Add rice and lentils. Simmer on low for 20 minutes.
- Add potatoes & apples. Simmer for another 20 minutes.
- Remove about half and blend together. Pour back into the soup.
- Stir in the chicken, thyme, coconut milk. Heat through. Salt and pepper to taste.Serve with Naan bread.