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Easy Mulligatawny Soup

Ingredients

  • 2 T . coconut oil
  • 1 onion , chopped,
  • 3 cloves garlic , finely chopped
  • 4-6 carrots , chopped
  • 4 stalks of celery , chopped
  • ½ Tb . flour
  • 1 T . garam masala
  • 2 tsp . curry powder
  • 1 tsp . turmeric
  • ½ tsp . salt
  • 32 oz . chicken broth
  • 1 15 oz . can coconut milk
  • 1-2 apples , peeled, cored, and grated
  • 1 c . rice

The Chicken Part

  • 2 Tb . coconut oil
  • 2 chicken breasts , cut into small bite size pieces
  • ½ T . flour
  • ½ Tb . garam masala
  • 1 tsp . curry powder
  • ½ tsp salt
  • ½ c . white wine to deglaze the pan (can substitute chicken broth)

Instructions

  • In a large soup sized pot, melt coconut oil on medium heat.
  • Add onions and cook for 5 minutes.
  • Add garlic and cook for 1 minute.
  • Add carrot and celery and cook for an additional 5-10 minutes until soft.
  • Add remaining flour, garam masala, curry powder, turmeric, and salt, then stir and cook for an additional minute.
  • Add broth to deglaze pan, then add coconut milk, apples, and rice.
  • This will need to simmer for for approximately the length of time it takes to cook the rice.
  • I have been using brown basmati rice lately and a half an hour seems to work.
  • Stir periodically to ensure the rice isn’t sticking to the bottom.
  • I have also added more broth if the soup becomes too thick.
  • In a separate pan, melt coconut oil on medium heat.
  • Mix flour, garam masala, curry powder, and salt and sprinkle over chicken--stir to coat.
  • Then add chicken to pan and stir every few minutes until browned on all sides (chicken doesn’t need to be fully cooked as it will finish cooking in the soup).
  • Add chicken to soup.
  • Put pan back on heat and deglaze pan with wine (or more broth) and add to soup pot.
  • I have occasionally used chicken from a roaster to speed up the prep time for the soup.
  • It works, but is no where as flavorful as when you add spices and cook specifically for the soup.