Mulligatawny Soup

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1/2 cup chopped peeled granny smith apple
• 1 tablespoon all-purpose flour
• 1 tablespoon madras curry powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon turmeric
• 4 cups chicken stock
• 1/2 cup uncooked basmati rice or 1/2 cup other rice
• 2 cups diced cooked chicken
• 1/2 cup unsweetened coconut milk

Recipe

• 1 heat butter and olive oil in a large dutch oven or heavy pot over medium heat. once butter has melted stir in onion, celery, carrots and apples. cook until softened slightly, about 5 minutes, stirring occasionally.
• 2 stir in flour, curry, garam masala and turmeric and cook one minute. slowly stir in chicken stock. bring to a boil and reduce heat to low. simmer for 30 minutes.
• 3 remove soup from heat and use an immersion blender, to puree the soup until smooth (there may still be a few veggie pieces and that is ok). note: if you don’t have an immersion blender, allow soup to cool and blend in batches in a blender or food processor.
• 4 return soup to burner and heat over medium heat. stir in rice and cooked chicken. cook 20 – 25 minutes or until rice is cooked. stir in 1/4 cup coconut milk. season to taste with salt and pepper and add remaining coconut milk if desired.
• 5 ladle into warm soup bowls and serve.