Mulligatawny Indian Soup
Updated: Jan 19, 2020
Mulligatawny soup was invented centuries before anyone would even know what that meant. It hails from the early days of the British Raj in India. The name Mulligatawny means 'pepper water', and curry is the main ingredient that gives this incredible Indian soup such delicious flavor. This fragrant soup is abundantly spiced with vibrant flavor and is warm and comforting. Perfect for the winter months.
½ cup chopped yellow onion
2 stalks celery, chopped
1 red jalapeño pepper, seeded and diced
1 carrot, diced
¼ cup butter or extra virgin olive oil
2 bay leaves
1 TBSN curry powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
4 cups chicken broth
½ apple, cored and chopped
¼ cup basmati rice
1 skinless, boneless chicken breast - cut into bite-sized cubes
3 TBSN minced garlic
1 teaspoon dried thyme
½ cup heavy cream, heated
1/4 cup minced fresh cilantro
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Large soup pot with cover, mixing spoon, sharp pairing knife, soup ladle. Prep: 20 min Cook: 60 min Ready: 80 min Serves: 6
1. Sauté butter, and add onions, celery, carrot, jalapeño, garlic in a large soup pot, over medium heat.
2. Add chicken and curry and sauté 5 more minutes until chicken is browned.
3. Add chicken stock and mix well. Turn heat to medium-high heat.
3. Add chopped apple, rice, remaining herbs and spices and bring to a boil.
4. Cover pot and simmer on low for 30 minutes until rice is cooked.
5. Add heavy cream and stir to mix. Allow to simmer 5 minutes.
6. Remove bay leaves. Serve soup warm and top with minced cilantro.
1 serving: Calories: 223
Total Fat: 15.8g Saturated Fat: 9.5g Cholesterol: 62mg Sodium: 734mg Potassium: 186mg Carbohydrates: 13.5g Fiber: 1.4g Sugar: 3g Protein: 6.9g
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Fruity, unoaked or lightly oaked Chardonnay