Mulligatawny Soup
My version of mulligatawny soup includes all the flavors of the original with a few shortcuts. It is quick comfort food.
Servings 8
Calories 352kcal
Equipment
- 1 Soup Pot
Ingredients
- 3 tbsp butter
- 2 tsp curry powder
- 1 1/2 tsp salt
- 1 tsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cinnamon
- 3 tbsp tomato paste
- 12 oz frozen mirepoix chopped onion, carrot, celery
- 1 cup unsweetened applesauce
- 1/2 cup uncooked rice
- 4 cups rotisserie chicken shredded
- 4 cups chicken broth
- 1/4 cup sour cream
- 2 tbsp cilantro finely chopped
Instructions
- In a large soup pot melt the butter over medium heat.
- Add the spices and salt and stir, cooking for a minute or two until fragrant.
- Add the tomato paste and stir until well combined.
- Add the frozen mirepoix, give it a good stir and cover the pot. Allow to cook for about 5 minutes, until vegetables are softened.
- Stir in the applesauce, rice and chicken. Pour in the chicken broth.
- Bring the soup to a low boil. Reduce heat to simmer and cover the pot. Simmer for as long as your rice takes to be cooked through. If you are using white rice this will take about 20 minutes. If you are using a wild rice blend, it will take up to 45 minutes.
- Taste the soup, to be sure the rice is tender. Off heat stir in the sour cream and cilantro. Serve immediately.
Nutrition
Calories: 352kcal | Carbohydrates: 18g | Protein: 35g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 1389mg | Potassium: 142mg | Fiber: 2g | Sugar: 6g | Vitamin A: 364IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg