Mulligatawny Soup

We ate this soup at a church soup potluck, and Isaac downed two bowls of it without giving any other soup a second glance, then begged me to get the recipe. I did. And a new addiction was born. 


This is easy and relatively healthy for being a creamy soup, and sooooo comforting on a cold day! Plus you all know I'm obsessed with Indian food. 


We have tried this with both 1/2 and 1/2 and coconut milk, and thought each was equally delicious. Also, you can add the rice directly to the soup, serve the soup over the rice, or leave the rice out completely. I've tried all three options and all are great.

Mulligatawny Soup

Source: Rachel Harding

1 tablespoon olive oil
½ onion, chopped
1 1/2 cups chopped carrots (about 3-4) large carrots, peeled
1 to 1 1/2 cups thinly chopped celery (about 3-4 stalks)
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
½ Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown (optional)
2 cups cooked, diced chicken, about 2 chicken breasts (you can substitute lentils or garbanzo beans for a cheaper vegetarian option)
1 teaspoon salt
¼ teaspoon dried thyme 
½ teaspoon black pepper
¾ cup half & half or coconut milk

In a large pot, heat the oil over medium heat until hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. 

Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. 

Cook at a low simmer, stirring occasionally, for 8-10 minutes. 

Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. 

Add the half & half, warm the soup through, and serve.