Mulligatawny Soup with Chickpeas
and leftover rice

Name: Mulligatawny Soup with Chickpeas
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 8 oz Carrots, chopped; 1 Tbsp Curry powder, yellow and mild; 1 tsp Garam masala; 1/2 tsp Turmeric, ground (opt); 1 Apples, medium, peeled and chopped (preferably a tart green variety); 12 oz Potatoes, russet, peeled and cubed; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 2 Tbsp Butter; 4 1/2 cups Stock, any type; 2 Bay leaves; 1/2 cup Coconut milk, light; 1 cup Cooked basmati rice (leftover from Wednesday); 1/4 cup Yogurt, plain or Greek

Active: 30 Total: 45

Original GF Paleo Vegetarian

We used feedback from our community to update this mild curry soup that was first featured in 2018. This soup is extremely unique thanks to a combination an Indian spice blend and a hint of sweet-tart flavor from apples. This version includes potatoes for extra heartiness and coconut milk for creaminess.

Dependency

Tofu and Asparagus Stir-Fry

Ingredients

Metric

Servings:

Mulligatawny Soup:

Onions, medium - 1 , chopped
Carrots - 8 oz , chopped
Curry powder, yellow and mild - 1 Tbsp
Garam masala - 1 tsp
Turmeric, ground (opt) - 1/2 tsp
Apples, medium - 1 , peeled and chopped (preferably a tart green variety)
Potatoes, russet - 12 oz , peeled and cubed
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Butter - 2 Tbsp
Stock, any type - 4 1/2 cups
Bay leaves - 2
Coconut milk, light - 1/2 cup
Cooked basmati rice (leftover from Wednesday) - 1 cup
Yogurt, plain or Greek - 1/4 cup

Prep

Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
Make spice mix - Combine curry powder, garam masala, and turmeric. (Can be done up to 5 days ahead)
Apples / Potatoes - Prep as directed.
Beans - Drain and rinse.

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Make

Heat a Dutch oven over medium-high heat. Add butter and then onions and carrots. Saute until softened, 3 to 4 minutes.
Add spice mix to vegetables and cook for 1 minute to lightly toast the spices.
Add stock, apples, potatoes, and bay leaves. Bring soup to a simmer.
Simmer until potatoes are tender, ~20 minutes. (If the soup starts to boil reduce heat.)
Stir coconut milk, beans, and cooked rice into soup and simmer for 1 minute to heat through.
Taste and season soup with some salt and pepper. Discard bay leaves.
Serve soup with yogurt on top. Enjoy!

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