Creamy Mulligatawny Soup
This Mulligatawny Soup is simple to throw together, and a hearty, healthy, and dairy-free. It's a curry flavored soup with chicken, carrots, and apples.
Foto: The Food Charlatan — The Food CharlatanIngredients
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3/4 cup chopped celery
- 2 carrots (chopped (about a cup))
- 1 tablespoon flour
- 2 tablespoons yellow curry
- 6 & 1/2 cups chicken broth
- 2 & 1/4 cups Almond Breeze Almondmilk Cashewmilk Blend
- 1 large apple (peeled and shredded/grated)
- 1 large potato (peeled and shredded/grated)
- 2 cups cooked chicken (chopped)
- 2 teaspoons kosher salt
- 1/4 teaspoon thyme
- salt and black pepper ( to taste)
- avocado
- radishes (thinly sliced)
- cilantro
- limes
Steps
In a large soup pot, heat olive oil over medium heat.
When it is hot add the chopped onions, celery, and carrots. Saute for 7-8 minutes, or until the onions are translucent. (The carrots don't have to be soft)
Slowly sprinkle the flour and curry over the vegetables, stirring to prevent it from clumping. Cook, stirring, for another 2-3 minutes.
Gradually stir in the chicken broth and the Almondmilk Cashewmilk Blend. Don't do it to quick, you want it to thicken without making lumps.
Bring the mixture to a boil and then reduce to a simmer. Simmer for about 15 minutes, or until the carrots are tender.
Meanwhile, shred the apple and potato. Add them to the soup along with the chicken, 2 teaspoons salt, and thyme.
Bring to a boil, reduce to a simmer, and cook for another 20-30 minutes. The soup is done when the potatoes are tender. Season with more salt and pepper to taste.
Garnish with avocado, radishes, cilantro, and limes.
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