Mulligatawny Soup
User Reviews
5
Mulligatawny Soup
Description
This recipe begins by sautéing onions and shredded carrots in butter, then incorporating flour and curry powder to form a spiced base. Adding chicken broth and simmering allows the flavors to blend and develop. Small cubes or shredded cooked chicken, diced apples, rice, golden raisins, and dried thyme are stirred in, simmering further until the rice is tender.
The final addition of coconut milk or heavy cream richens the soup, adding a smooth texture that balances the curry's warmth and the sweetness from the apples and raisins. Salt and black pepper season the dish to taste.
Mulligatawny Soup can be served with naan bread and a side salad to create a satisfying meal. The recipe notes suggest options for thickening using arrowroot or potato starch after cooking if a thicker consistency is desired.
Variations on curry powder amount and the use of cream or coconut milk reflect personal preference and dietary choices. Reheating gently preserves the creamy texture.
Ingredients
- 1/2 cup butter
- 1/2 cup onion about 1/2 of a medium onion, chopped
- 2 carrot shredded, large
- 3 teaspoons flour
- 4 teaspoons curry powder
- 8 cups chicken broth 2 large cartons
- 1 apple peeled and diced, Granny Smith
- 2 pounds chicken cubed very small or shredded, cooked
- 3/4 cup white rice
- 1 cup golden raisins
- salt
- black pepper
- thyme two pinches, dried
- 1 cup coconut milk full fat (or heavy cream)
Instructions
- Saute the onion and shredded carrots in the butter over medium high heat in a large pot or dutch oven. Add flour and curry and cook five more minutes.
- Stir in the chicken broth and bring to a boil. Reduce to a simmer for about 30 minutes.
- Add chicken, apple, rice, raisins, thyme, salt, and pepper to the soup.
- Cover and simmer for 20 more minutes until the rice is done. When there is about 2 minutes left, stir in the coconut milk (or cream).
Notes
- The original recipe uses 3 teaspoons of curry powder, 3/4 cup golden raisins, and heavy cream instead of coconut milk.
- For thickening without flour, use arrowroot or potato starch added after cooking; mix 1 tsp arrowroot with 2 tsp cold water before adding.
- Serve the soup with naan bread and a side salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 722mg | 30% |
| Potassium | 376mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1984IU | 40% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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