Mulligatawny Soup
Mulligatawny Soup is a rich and intensely flavorful soup that combines warm and exotic spices with creamy coconut milk, chicken, and chickpeas to make a feast for your senses.
Serves: 4-6 servings
Grocery List
  • ¼ c. butter
  • ½ c. onion
  • 2 c. apple
  • 3 cloves of garlic (2 tsp.)
  • 2 c. carrots
  • 1½ tsp. ginger
  • 3 tsp. curry
  • 3 tsp. cumin
  • 1½ tsp. smoked paprika
  • 1½ tsp. cinnamon
  • 1 T salt
  • 1½ tsp. pepper
  • 8 c. chicken broth
  • 2-3 c. cooked chicken
  • 2 cans cooked chickpeas (garbanzo beans)
  • 1 can full fat coconut milk
  • sweetened shredded coconut to garnish
Here's how...
  1. Option One: Put a whole chicken in the crockpot with any veggie scraps and cover with water. Add salt and pepper, and cook on high for a few hours until the chicken floats and the meat is cooked through. Remove the meat from the bones and refrigerate until later, put the bones back in the pot and continue to cook for at least 18 hours and up to a couple days to extract all the healthy goodness from the bones. This will also provide the broth I use in any soup recipe. Extra goes in the fridge for other recipes throughout the week or gets canned for later!
  2. Option 2: Use the meat from a cooked chicken and the best boxed (low sodium) broth/stock you can buy.
  3. Chop onion, apple, garlic, and carrots.
  4. Combine the spices: (ginger, curry, cumin, smoked paprika, cinnamon.
  5. In a large soup pot, add ¼ c. butter and heat over medium heat. Add in the chopped onion, apples, and carrots and sauté for 3-4 minutes or until softened. Add in the garlic and sauté for another minute or so.
  6. Add in the spice mixture and stir over the heat for 2 minutes or so.
  7. Pour in 8 cups of chicken broth and stir to combine. Bring this to a boil and then reduce heat to a simmer. Use a stick blender to blend everything up into a beautiful base.
  8. Add coconut milk and chickpeas (garbanzo beans).
  9. Add salt and pepper!
  10. Simmer for at least 30 minutes to marry all the flavors well.
  11. If desired, add a cup of so of white rice 30 minutes before serving if you'd like the extra texture.
  12. Ten minutes before serving, add the meat of a whole chicken that's broken into bite-sized pieces back in to the soup and let it warm up.
  13. Taste for seasonings and add more salt and pepper as needed.
  14. Garnish each bowl with sweetened coconut flakes.
Recipe by That Which Nourishes at