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–+ servings
Mulligatawny Soup in white round bowls

Mulligatawny Soup

Penny Kovacs
Have you ever had Mulligatawny Soup?  If not, be prepared for a hug in a bowl thats full of spicy goodness (not too spicy though) that will warm you from your heart to your toes!  This soup is loaded with vegetables and warm spices like curry, cumin and a kiss of cayenne.  The coconut cream and chicken broth blend together for the most flavorful soup base.  Intrigued?  I hope so because this soup does not disappoint. 
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Brunch, Dinner, Lunch, Main Course
Cuisine American, Indian
Servings 6 people

Ingredients
  

  • 2 lb Boneless Skinless Chicken Thigh I like Grass Roots Coop
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Curry Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 tablespoon Ghee I like Fourth & Heart
  • 2 cups Onion diced
  • 3 cloves Garlic minced
  • 1 tablespoon Curry Powder
  • 1 teaspoon Ground Cumin
  • ¼ teaspoon Cayenne Pepper or more to taste
  • 1 teaspoon Salt
  • 2 Pink Lady Apple small, peeled, cored and diced
  • 1 cup Celery sliced
  • 1 cup Carrots sliced
  • 13 ½ oz Coconut Cream
  • 32 oz Chicken Bone Broth or chicken broth, I like Kettle & Fire
  • 12 oz Frozen Cauliflower Rice
  • 1 Lime juiced
  • ¼ cup Cilantro chopped, for garnish

Instructions
 

  • Pat chicken dry with paper towels and cut into bite sized pieces and move to a bowl
  • Add 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon curry, 1 teaspoon salt and ½ teaspoon pepper to chicken and toss to coat the chicken with the spice
  • In a large pot over medium high heat add oil
  • Once oil is heated, add chicken in a single layer and brown for 4 minutes per side (do this in batches if necessary) and remove to a plate
  • Add ghee to pan and melt
  • Add onions, minced garlic, 1 teaspoon cumin, 1 tablespoon curry and ¼ teaspoon cayenne stirring for 2 minutes
  • Add celery and carrots and stir 2 minutes
  • Add chicken broth and bring to a boil
  • Add chicken back to the pot
  • Reduce heat to medium low and add apples and cauliflower rice
  • Add coconut cream
  • Cover and simmer for 10 minutes making sure it is not boiling
  • Add lime juice and salt and pepper to taste, stir
  • Garnish with cilantro
  • Enjoy!
Keyword Chicken, Dairy-free, Gluten-free, Healthy, Lunch, Paleo, Soup, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal