Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 8 chicken thighs; Salt and pepper to taste; 3 tablespoons curry powder; 1 medium onion, chopped into 1/2 inch dice; 3 carrots, peeled and chopped into 1/2 inch dice; 3 stalks celery, chopped into 1/2 inch dice; 1 medium sweet potato, peeled and chopped into 1/2 inch dice; 1 large clove garlic, minced; 1 small apple, peeled, cored and chopped into 1 inch dice; 3 tablespoons fresh ginger, grated; 3/4 cup red lentils; 1 8 oz can diced tomatoes, with juice; 1 teaspoon cumin; 1/2 teaspoon coriander; 1/2 teaspoon turmeric; 6 cups chicken broth; 1/3 cup cilantro, chopped; 1/3 cup cashews, chopped for garnish

Servings: persons

1 tablespoon olive oil
1 tablespoon butter
8 chicken thighs
Salt and pepper to taste
3 tablespoons curry powder
1 medium onion, chopped into 1/2 inch dice
3 carrots, peeled and chopped into 1/2 inch dice
3 stalks celery, chopped into 1/2 inch dice
1 medium sweet potato, peeled and chopped into 1/2 inch dice
1 large clove garlic, minced
1 small apple, peeled, cored and chopped into 1 inch dice
3 tablespoons fresh ginger, grated
3/4 cup red lentils
1 8 oz can diced tomatoes, with juice
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
6 cups chicken broth
1/3 cup cilantro, chopped
1/3 cup cashews, chopped for garnish

1
In a large, heavy bottom soup pot, heat olive oil and butter over medium-high heat. Sprinkle chicken thighs with salt, pepper and 1 tablespoon of the curry powder. Place the chicken in the pot and cook until golden on one side. When chicken no longer sticks to the pan and can be moved, turn over and cook on the other side until golden and just cooked through. Remove to a plate and set aside to cool.
2
Over medium-high heat, add the onions, carrots, celery and sweet potato to the pot and saute, stirring until the onion is translucent and the veggies are soft. Add the garlic, apple and ginger and saute for a couple of minutes. Stir in the lentils, diced tomatoes, remaining curry powder, coriander and turmeric. Add the chicken broth, half the chopped cilantro and stir.
3
Chop the reserved chicken into bite sized pieces and return to the soup, along with any accumulated juices. Stir, bring soup to a simmer and cook over low heat for approximately 10 minutes. If soup is too thick, add enough water to bring to desired consistency.
4
Serve, garnished with cilantro and cashews.

1186

kcal

Calories

Fat

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 tablespoon butter, 8 chicken thighs, Salt and pepper to taste, and more.

Yes, Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mulligatawny Soup

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