One Pot Mulligatawny Soup recipe
User Reviews
5
One Pot Mulligatawny Soup recipe
Description
This Mulligatawny Soup is built on a sauté of aromatic vegetables including onion, celery, carrot, and jalapeño along with fresh garlic, ginger, apple, and tomato. Adding an array of spices such as curry powder, cumin, smoked paprika, cinnamon, turmeric, cardamom, and thyme infuses the broth with robust warming flavors. Red lentils cook down in chicken stock until tender, then the soup is pureed smooth and enriched with coconut milk, which lends creaminess and a subtle tropical note.
The soup is served by spooning jasmine rice into bowls, ladling the soup over the top, then garnishing with shredded roasted chicken, golden raisins, and chopped cilantro. These toppings add texture contrasts and fresh, sweet, and herbaceous accents. Freshly cracked black pepper finishes the dish with a mild bite.
The soup is simmered and blended for a consistent texture, making it a comforting, hearty meal that balances spice, sweetness, and creaminess in one pot preparation.
Ingredients
- ¼ cup butter unsalted
- 1 yellow onion chopped
- 2 celery ribs, diced
- 1 medium carrot peeled and diced
- 1 jalapeño red, seeded and diced
- 3 garlic cloves, minced
- 2 teaspoons ginger fresh, peeled and minced
- 2 small apple peeled, cored and diced
- 1 Roma tomato seeded and diced
- 2 ½ teaspoons curry powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon Turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon black pepper cracked
- 1 tablespoon thyme minced
- ½ cup red lentils or yellow lentils, uncooked
- 3 cups chicken stock
- ⅔ cup coconut milk
- salt extra, to taste
- black pepper extra, to taste
toppings and garnish
- jasmine rice cooked
- chicken breast roasted and shredded
- golden raisins
- cilantro roughly chopped
Instructions
- Place a large pot over medium-high heat and melt butter. Add onion, celery, carrot, and jalapeno and sauté for 5 minutes. Add garlic, ginger, apples, and tomato and continue to sauté for an additional 3 minutes. Season with salt and pepper.
- Add all the spices, thyme and lentils to the pot and sauté for 3 minutes. Add stock and bring to a boil. Reduce heat to medium, medium-low and simmer mixture for about 30 to 40 minutes or until lentils have cooked through.
- Pour mixture into a blender or using and immersion blender, puree until smooth.
- Pour mixture back into the pot and simmer for 2 minutes. Stir in coconut milk and adjust seasonings.
- To serve: Place about ½ cup of rice at the bottom of each bowl and top with a ladle of soup. Top soup with shredded chicken, a sprinkle of raisins and finally the cilantro. Season with freshly cracked black pepper. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 198mg | 8% |
| Potassium | 528mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 2270IU | 45% |
| Vitamin C | 12mg | 13% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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