Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; ½ tablespoon butter or ½ tablespoon margarine; 1 cup chopped carrot; ½ cup chopped onion; 1 cup chopped celery; 2 garlic cloves, minced; ¾ cup chopped bell pepper; ½ cup chopped peeled turnip; 1 granny smith apple, unpeeled and chopped; 1 teaspoon curry powder; ¼ teaspoon ground coriander; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; 1 teaspoon salt; fresh ground black pepper, to taste; 6 cups chicken stock or 6 cups chicken broth; 2 tablespoons cornstarch; ⅓ cup cold water; 2 cups cubed cooked chicken; 1 (15 ounce) can garbanzo beans, drained and rinsed; shredded coconut, for topping

Servings: persons

1 tablespoon vegetable oil
½ tablespoon butter or ½ tablespoon margarine
1 cup chopped carrot
½ cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
¾ cup chopped bell pepper
½ cup chopped peeled turnip
1 granny smith apple, unpeeled and chopped
1 teaspoon curry powder
¼ teaspoon ground coriander
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 teaspoon salt
fresh ground black pepper, to taste
6 cups chicken stock or 6 cups chicken broth
2 tablespoons cornstarch
⅓ cup cold water
2 cups cubed cooked chicken
1 (15 ounce) can garbanzo beans, drained and rinsed
shredded coconut, for topping

1
In a big soup pot over medium heat, heat the oil and butter.
2
Add in chopped carrots, stir/saute for 2 minutes.
3
Add remaining vegetables and apple; stir/saute for about 10 minutes or until tender.
4
Add curry powder, coriander, cloves, ginger, salt, and pepper; stir for 1 minute.
5
Add in stock; bring to a boil.
6
In a small bowl, mix together the cornstarch and water; add to soup mixture and stir for about 2 minutes or until thickened.
7
Add chicken; stir to combine.
8
Puree beans with 1 cup of stock from soup in a food processor.
9
Add puree to soup and mix well.
10
Lower heat to medium-low and simmer, uncovered, for about 10 minutes or until flavors are blended.
11
Ladle into individual soup bowls; sprinkle with coconut and serve.

1046

kcal

Calories

Fat

Carbs

156

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 21 ingredients. The key ingredients include: 1 tablespoon vegetable oil, ½ tablespoon butter or ½ tablespoon margarine, 1 cup chopped carrot, ½ cup chopped onion, 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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