Mulligatawny Soup

Looking for an exotic India-inspired dinner? Enjoy this chicken and vegetable soup bursting with curry flavors – a spicy meal.

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Servings 4

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ingredients 13
Prep Time 20 min
Total Time 50 min

Ingredients

3: tablespoons margarine or butter

1/2: cup chopped onion

1/4: cup all-purpose flour

1: tablespoon chopped fresh parsley

1/2: teaspoon curry powder

1/4: teaspoon nutmeg

1/8: teaspoon pepper

2: whole cloves

3: cups chicken broth

2: cups cubed cooked chicken

1: cup chopped unpeeled apple

1/2: cup sliced carrot

1/2: cup sliced celery

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Directions

1 In large saucepan, melt margarine over medium heat. Add onion; cook and stir until tender. Add flour, parsley, curry powder, nutmeg, pepper and cloves; cook and stir 1 minute or until smooth and bubbly.
2 Gradually stir in broth; cook until thickened, stirring frequently. Stir in remaining ingredients. Cover; simmer 30 minutes or until vegetables are crisp-tender. Remove cloves.

EXPERT TIPS

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Expert Tips

This is an easy version of the golden, curry-flavored soup from India.

If you purcahse carrots with green tops attached, removing the greens before refrigerating the carrots will keep the carrots fresh longer. Although perky tops in the store indicate freshness, the greens actually contribute to loss of crispness in the carrot over time.