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 Charlatan
Ingredients
- 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
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In a large soup pot, heat olive oil over medium heat.
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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)
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Slowly sprinkle the flour and curry over the vegetables, stirring to prevent it from clumping. Cook, stirring, for another 2-3 minutes.
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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.
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Bring the mixture to a boil and then reduce to a simmer. Simmer for about 15 minutes, or until the carrots are tender.
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Meanwhile, shred the apple and potato. Add them to the soup along with the chicken, 2 teaspoons salt, and thyme.
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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.
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Garnish with avocado, radishes, cilantro, and limes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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