Mulligatawny Soup
A Cozy, Flavorful Classic with a Twist
Ingredients
- 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.