Creamy Mulligatawny Soup

Name: Creamy Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 large onion; 3/4 cup chopped celery; 2 carrots; 1 tablespoon flour; 2 tablespoons Yellow Curry; 6 & 1/2 cups chicken broth; 2 & 1/4 cups Almond Breeze Almondmilk Cashewmilk Blend; 1 large apple; 1 large potato; 2 cups cooked chicken; 2 teaspoons kosher salt; 1/4 teaspoon thyme; salt and black pepper; avocado; radishes; cilantro; limes

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 Servings
Calories
358 kcal
Course
Soup
Cuisine
Eastern European

Creamy Mulligatawny Soup

Whitney Jenkins

Report

This Mulligatawny Soup is simple to throw together, and a hearty, healthy, and dairy-free. It's a curry flavored soup with chicken, carrots, and apples.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons olive oil
1 large onion chopped
3/4 cup chopped celery
2 carrots chopped (about a cup)
1 tablespoon flour
2 tablespoons Yellow Curry
6 & 1/2 cups chicken broth
2 & 1/4 cups Almond Breeze Almondmilk Cashewmilk Blend
1 large apple peeled and shredded/grated
1 large potato peeled and shredded/grated
2 cups cooked chicken chopped
2 teaspoons kosher salt
1/4 teaspoon thyme
salt and black pepper to taste

Garnishes:

avocado
radishes thinly sliced
cilantro
limes

Add to Shopping List

Instructions

In a large soup pot, heat olive oil over medium heat.
When it is hot add the chopped onions, celery, and carrots. Saute for 7-8 minutes, or until the onions are translucent. (The carrots don't have to be soft)
Slowly sprinkle the flour and curry over the vegetables, stirring to prevent it from clumping. Cook, stirring, for another 2-3 minutes.
Gradually stir in the chicken broth and the Almondmilk Cashewmilk Blend. Don't do it to quick, you want it to thicken without making lumps.
Bring the mixture to a boil and then reduce to a simmer. Simmer for about 15 minutes, or until the carrots are tender.
Meanwhile, shred the apple and potato. Add them to the soup along with the chicken, 2 teaspoons salt, and thyme.
Bring to a boil, reduce to a simmer, and cook for another 20-30 minutes. The soup is done when the potatoes are tender. Season with more salt and pepper to taste.
Garnish with avocado, radishes, cilantro, and limes.

Notes

I used a Granny Smith Apple, I love that tart kick.

Nutrition Information

Show Details

Serving 1cup Calories 358kcal (18%) Carbohydrates 35g (12%) Protein 22g (44%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 53mg (18%) Potassium 1118mg (32%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 6437IU (129%) Vitamin C 53mg (59%) Calcium 84mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 358 kcal

% Daily Value*

Serving	1cup
Calories	358kcal	18%
Carbohydrates	35g	12%
Protein	22g	44%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Cholesterol	53mg	18%
Potassium	1118mg	24%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	6437IU	129%
Vitamin C	53mg	59%
Calcium	84mg	8%
Iron	3mg	17%