Mulligatawny Soup

This Mulligatawny Soup is a traditional curry soup with origins in Indian cuisine and it’s deeply satisfying, comforting and delicious. Mildly spicy, creamy, loaded with chicken and apples, simply incredible!

INGREDIENTS:
2 tbsp butter
1 large onion chopped
2 carrots chopped
1 diced turnip or rutabaga
2 stalks celery chopped
2 cloves garlic minced
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
4 chicken thighs (about 1 lb) boneless and skinless
1 tsp dried oregano
1 tsp turmeric
1 tbsp curry powder
1 tbsp all-purpose flour
8 cups chicken broth, low sodium
1/2 cup rice
14 oz unsweetened coconut milk (1 can)
2 small apples peeled, cored and chopped
1 tbsp fresh parsley chopped
sour cream to serve

YIELD: serves 6 persons

COURSE: Soups and Stews

CUISINE: Canadian

Prep Time: 12 min

Cooking Time: 22 min

Total Time: 34 min

DIRECTIONS:

  1. In a large Dutch Oven or soup pot melt the butter over medium-high heat. Add the onion, carrot, celery, and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot softens and the garlic becomes aromatic.
  2. Add the chicken thighs to the pot then season them with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don't worry if it's not cooked through.
  3. Add the oregano, turmeric, curry powder and stir. Dust with the flour and stir again.
  4. Add the chicken broth, rice, coconut milk, lower the heat to a medium-low then let the soup cook for about 10 minutes or until the rice is cooked through.
  5. Transfer the chicken thighs to a bowl and shred with a couple forks, then add back to the pot.
  6. Add the apples and cook for a couple more minutes.
  7. Garnish with fresh parsley and serve.