Mulligatawny Soup

This chicken soup recipe is full of flavor with curry and coconut milk for seasoning, and apple and chickpeas for texture.

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3 users rated this recipe an average rating of 5.0
Makes:
8 servings
Prep:
30 mins
Cook:
40 mins
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Mulligatawny Soup

Ingredients
4
tablespoons unsalted butter
2
medium carrots, peeled and chopped (about 1 cup)
2
medium onions, chopped (about 2-1/2 cups)
2
medium potatoes, diced (about 2-1/2 cups)
2
garlic cloves, pressed
6 3/4
cups chicken stock
1
19 ounce can chickpeas, drained
1
cup diced cooked chicken
1
cup unsweetened coconut milk
5
teaspoons curry powder
1/2
cup chopped cilantro
1
apple, chopped

Directions

  1. In a large saucepan melt butter over medium heat. Saute carrots, onions, potatoes, and garlic until the onions are translucent, 10 minutes.
  2. Add the chicken stock and simmer over medium-low heat until the vegetables are soft, 20 minutes more.
  3. Stir in chickpeas, chicken, coconut milk, and curry powder and simmer until hot.
  4. Garnish each serving with cilantro and apple, if desired. Makes 8 servings.

Nutrition Facts

(Mulligatawny Soup)
    Per serving:
  • 290 kcal cal.,
  • 16 g fat
  • (10 g sat. fat,
  • 34 mg chol.,
  • 342 mg sodium,
  • 27 g carb.,
  • 5 g fiber,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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