Curried Vegetable And Rice Mulligatawny Soup Recipes

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THE BEST MULLIGATAWNY SOUP RECIPE



The Best Mulligatawny Soup Recipe image

Provided by Victor

Categories     Soup

Time 1h20m

Number Of Ingredients 17

6 chicken thighs ((about 1 lb total, skinless, boneless, cut into 1/2-inch cubes; see notes for substitutions))
1/2 cup yellow onions (chopped)
2 celery stalks (chopped)
2 small carrots (diced)
1 leek (thinly sliced (white part only))
1/2 stick butter ((unsalted))
2 Tbsp all-purpose flour
2 tsp mild curry powder (or medium / hot for more burn in your mouth)
5 cups chicken stock ((or chicken broth))
1/2 apple (cored and finely chopped)
1/4 cup white rice
Salt (to taste)
Freshly ground black pepper (to taste)
1/8 tsp ground nutmeg
1/8 tsp dried thyme
1 cup heavy cream (heated (optional))
Chopped fresh parsley

Steps:

  • Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
  • Add the flour and the curry, and cook over medium heat for 5 more minutes.
  • Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
  • Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
  • When serving, add heated cream (optionally) and chopped fresh parsley.

Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 43 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 282 mg, Sodium 746 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

VEGETARIAN MULLIGATAWNY SOUP



Vegetarian Mulligatawny Soup image

A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.

Provided by EKG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 tablespoons ghee
1 large onion, chopped
5 cloves garlic, minced
4 tablespoons curry powder
6 cups vegetable broth, or more as needed
4 baby potatoes, diced
1 ½ cups red lentils
½ pound peeled baby carrots
1 (14 ounce) can coconut milk
4 tablespoons lemon juice
4 tablespoons chopped fresh cilantro
2 tablespoons tamarind concentrate

Steps:

  • Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
  • Remove from heat and puree soup with an immersion blender until smooth.
  • Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 42 g, Cholesterol 8.2 mg, Fat 14.9 g, Fiber 15.6 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 381.6 mg, Sugar 5.8 g

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