Mulligatawny

A sweet and spicy, British-born soup that features a heavy Indian influence with ingredients like coconut milk, lentils, and curries. There are about a million varieties, but I prefer the smoother, soupier versions than the more rustic, chunkier stews. Garnish with peanuts and cilantro and drizzle with heavy cream.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 330 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 bay leaf
• 1 teaspoon dried oregano
• 3 tablespoons minced garlic
• 1 tablespoon chopped fresh thyme
• 2 stalks celery, diced
• 1 tablespoon ground cumin
• ½ teaspoon ground turmeric
• 2 teaspoons chili powder
• ½ teaspoon cayenne pepper
• 4 tablespoons tomato paste
• 4 cups cooked rice
• 1 teaspoon ground coriander
• 1 medium onion, diced
• 1 ½ cups coconut milk
• 1 tablespoon hot (Madras) curry powder
• 2 teaspoons salt, divided
• 3 (5 ounce) skinless, boneless chicken breast halves
• 1 medium Granny Smith apple - peeled, cored, and sliced
• 2 tablespoons minced fresh ginger
• 3 tablespoons coconut oil
• 1 tablespoon red curry powder
• 4 medium carrots, diced
• 1 tablespoon hot English mustard
• ½ cup dry red lentils
• 4 cups chicken stock, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.

Step 3

Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.

Step 4

Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.

Step 5

Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.

Step 6

Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.

Step 7

Spoon cooked rice into bowls and ladle soup over top to serve.