Indian Mulligatawny Soup Recipe
This fragrant Indian Mulligatawny Soup is spiced with curry, garam masala, and turmeric. An incredibly delicious soup filled with tomatoes, apples, carrots, and chicken.
Servings: 6 servings
Calories: 353kcal
Ingredients
- 1 tablespoon butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 teaspoon garam masala ground
- 1 teaspoon coriander ground
- 1 teaspoon curry powder
- 1 teaspoon sugar
- 1 teaspoon turmeric ground
- ½ teaspoon cayenne pepper
- 1 lemon juiced
- ⅛ teaspoon ground cloves
- 4 cups chicken stock low sodium
- 4 cups water
- 1 bay leaf
- 4 Roma tomatoes chopped
- 1 large apple cubed
- 1 medium carrot sliced
- 1 medium green pepper chopped
- ½ roasted or rotisserie chicken or 2 ½ cups cooked chicken
Instructions
- Melt the butter in a dutch oven or soup pot. Then add chopped onion and cook until tender. Add the garlic and continue cooking for another minute, or until fragrant. Sprinkle flour and continue to cook one more minute.
- To the onion/flour mixture, add garam masala, coriander, curry, sugar, turmeric and cayenne. Cook until you can smell the fragrant spices, about a minute.
- Gradually, add the juice of a lemon, chicken stock and water slowly, stirring constantly. Then add the bay leaf, chicken, tomatoes, apple, carrot and green pepper. Heat to boiling; and immediately reduce the heat.
- Cover and simmer until vegetables are tender, about 10 minutes. Garnish with parsley if desired. Discard bay leaf before serving.
Nutrition
Serving: 1g | Calories: 353kcal | Carbohydrates: 21g | Protein: 33g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 111mg | Sodium: 472mg | Fiber: 3g | Sugar: 10g