Indian Mulligatawny Soup
Cuisine: Indian
Categories: World Eats & Soups
Recipe Source: Sally and Lee Clayton Roper
Indian Mulligatawny Soup is a flavorful and aromatic curry soup with origins in South Indian cuisine. This hearty soup typically features a rich broth, lentils, vegetables like carrots and celery, and tender chicken or lamb. It's fragrant with spices like curry powder, turmeric, and ginger, creating a warming and satisfying meal.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Serving Size: 8 servings
Ingredients:
- 8 tablespoons butter
- 1 cup finely chopped yellow onion
- 4 celery ribs, finely chopped
- 2 large carrots, peeled and finely chopped
- 3 tablespoons flour
- 4 teaspoons curry powder
- 8 cups chicken broth
- 3/4 cup white or brown rice
- 1 apple, cored and finely chopped
- 2 skinless, boneless chicken breast halves, cut into 1/4-inch pieces
- 1/4 teaspoon fresh thyme
- 1 cup half and half
Directions:
- In a large stock pot, melt the butter. Add the chopped onion, celery and carrots and sauté over medium to medium-high heat until the onions are softened, around 10 minutes.
- Stir in the flour and curry powder and continue cooking, stirring occasionally, for an additional 5 minutes.
- Stir in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
- Add the rice, apple, chicken, thyme and salt and pepper to taste (you won’t need much salt). Bring to a boil again, reduce heat and simmer for 15 minutes.
- Stir in the half and half, bring to a boil again, reduce and simmer for another 5 to 10 minutes or until the rice is done. Let cool for a few minutes before serving – it gets very hot!