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–+ servings

Mulligatawny Soup

This mulligatawny soup recipe combines flavors of chicken, curry, apple, and cream for a lovely, Indian-inspired dish — easy to make comfort in a bowl.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 tablespoon ghee or olive oil
  • ½ cup chopped onion
  • 2 carrots diced
  • 2 stalks celery sliced
  • 1 apple peeled and chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 1 cup cooked chicken shredded
  • ½ cup heavy cream
  • Salt and pepper to taste

Method
 

  1. Gather all ingredients. Tip: Prep vegetables and shred chicken ahead of time to save minutes.
  2. Heat oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until softened, about 5 minutes.
  3. Stir in apple, curry powder, and cumin; cook 2 minutes to bloom the spices and deepen flavor.
  4. Pour in chicken broth, bring to a gentle boil, then reduce heat and simmer for 25 minutes.
  5. Optionally, blend half the soup for a smoother texture, then return to the pot.
  6. Add shredded chicken and heavy cream; heat through without boiling.
  7. Season with salt and pepper. Serve hot with crusty bread or steamed rice.
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