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.