If you’re on the lookout for a deliciously warm and comforting dish with a twist of exotic spices, you have to try this Creamy Mulligatawny Soup Recipe. This vibrant, velvety soup is an absolute showstopper, blending the mellow sweetness of apples and potatoes with the bold warmth of curry and tender chicken. Whether it’s a chilly evening or you’re simply craving something nourishing and flavorful, this soup hits all the right notes. Seriously, every spoonful feels like a cozy hug in a bowl, and it’s easier to make than you might think!
Ingredients You’ll Need
Nothing fancy here, just simple and wholesome ingredients that come together to create a rich tapestry of flavors and textures. Each component plays a starring role—from the crunchy veggies adding freshness, to the creamy broth that ties everything beautifully.
- Olive oil: The base for sautéing, it adds subtle fruitiness and helps soften the vegetables.
- Onion (chopped): Gives sweetness and depth when cooked down.
- Celery (3/4 cup chopped): Adds a fresh, slightly peppery crunch.
- Carrots (chopped, about 1 cup): Bring natural sweetness and lovely color.
- Flour (1 tablespoon): Helps thicken the soup, creating a luscious texture.
- Yellow curry (2 tablespoons): Infuses the soup with warming, aromatic spices.
- Chicken broth (6 ½ cups): The flavorful liquid foundation for the soup.
- Almond Breeze Almondmilk Cashewmilk Blend (2 ¼ cups): Adds a creamy, dairy-free smoothness.
- Apple (1 large, peeled and shredded): Offers natural sweetness, balancing the curry.
- Potato (1 large, peeled and shredded): Thickens the soup naturally and gives it heartiness.
- Cooked chicken (2 cups, chopped): Protein-packed and tender, making this soup hearty and satisfying.
- Kosher salt (2 teaspoons): Enhances all the flavors perfectly.
- Thyme (¼ teaspoon): Adds an earthy herbal note.
- Salt and black pepper (to taste): For seasoning adjustments.
- Avocado, radishes, cilantro, and limes: Fresh garnishes to elevate each serving.
How to Make Creamy Mulligatawny Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large soup pot over medium heat. Once shimmering, add the chopped onion, celery, and carrots. Sauté them for about 7 to 8 minutes until the onions become translucent. You want the carrots softened a bit but still with a little bite. This step builds the base flavor, so don’t rush it—let those veggies release their natural sweetness.
Step 2: Add Flour and Curry
Sprinkle the flour and yellow curry powder slowly over the sautéed vegetables, stirring constantly. This part is crucial because you’re toasting the curry and thickening the base without clumps. Keep stirring for 2 to 3 minutes until the mixture is fragrant and the flour is cooked through. The aroma at this stage will get you so excited for what’s coming!
Step 3: Incorporate Broth and Almondmilk Cashewmilk Blend
Gradually pour in the chicken broth followed by the Almond Breeze Almondmilk Cashewmilk Blend. Take your time and stir steadily to prevent lumps. This careful combining ensures the soup thickens nicely and gains that irresistible creamy body. Bring everything to a boil before lowering the heat to let it gently simmer.
Step 4: Simmer Until Tender
Let the soup simmer for around 15 minutes until the carrots soften. This slow cooking deepens the flavors and melds everything beautifully together, making it the perfect cozy dish that tastes like it’s been bubbling for hours.
Step 5: Add Shredded Apple, Potato, Chicken, and Seasonings
While the soup simmers, shred the peeled apple and potato. Stir them into the pot along with the chopped chicken, kosher salt, and thyme. Bringing it all to a boil once more, then reduce it to a simmer for another 20 to 30 minutes. This final stage allows the potatoes to soften and thicken the soup ever so naturally, infusing it with rich taste and texture.
Step 6: Season to Perfection
Give the soup a final taste and adjust the salt and pepper as needed. This step personalizes the dish just to your liking, making it silky, savoury, and deeply satisfying with every spoonful.
How to Serve Creamy Mulligatawny Soup Recipe
Garnishes
Top your bowl with creamy avocado slices, thinly sliced radishes for a crisp bite, fresh cilantro leaves for brightness, and a wedge of lime for just the right tangy zing. These garnishes not only add texture and layers of flavor but also give the soup a beautiful, vibrant finish that’s inviting and fresh.
Side Dishes
This soup is a full meal on its own but pairs wonderfully with crusty bread or warm naan to soak up every last bit. A light cucumber salad or a fresh green side can bring an extra dimension if you want to keep it simple yet complete.
Creative Ways to Present
For a festive gathering, serve the soup in small cups as an appetizer or in hollowed-out bread bowls for a rustic touch. Drizzle a bit of additional almondmilk or a dollop of yogurt on top for an elegant swirl—presentation makes a dish feel extra special and fun to enjoy!
Make Ahead and Storage
Storing Leftovers
Keep your leftover creamy Mulligatawny soup in an airtight container in the refrigerator for up to four days. It’s great to have ready when you want a quick, wholesome meal that just needs reheating.
Freezing
This soup freezes well. Pour cooled soup into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warmed through. If the soup has thickened too much, add a splash of broth or almondmilk to loosen the consistency, keeping that creamy texture you love.
FAQs
Can I make Creamy Mulligatawny Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and leave out the chicken. You can add extra vegetables or beans for protein to keep it hearty and delicious.
What can I use if I don’t have Almond Breeze Almondmilk Cashewmilk Blend?
Any creamy plant-based milk like coconut milk or oat milk will work well. Just choose one without a strong flavor so it complements the curry spices instead of overpowering them.
Is this soup spicy?
It has a gentle warmth from the yellow curry, but it’s not overly spicy. You can always adjust the amount of curry powder to suit your taste or add a pinch of cayenne if you prefer more heat.
Can I prepare this soup ahead and reheat for guests?
Definitely! This soup actually tastes better the next day as the flavors meld. Just reheat gently on the stove and refresh the garnishes before serving for an easy yet impressive dish.
What’s the best way to shred the apple and potato?
Using a box grater works beautifully for this recipe. The fine shredding helps them cook quickly and dissolve into the soup, enriching the texture and flavor.
Final Thoughts
I can’t recommend this Creamy Mulligatawny Soup Recipe enough for anyone craving a bowl of comfort with a deliciously unique twist. It’s a wonderful blend of creamy, spicy, sweet, and savory all at once—perfect for chilly nights or anytime you want to treat yourself to something truly special. Give it a try, share it with friends, and enjoy every warm, satisfying spoonful!
Print
Creamy Mulligatawny Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Low Lactose
Description
This creamy Mulligatawny soup is a comforting and flavorful dish featuring tender vegetables, chicken, and a blend of spices in a rich, curry-infused broth. Perfect for a hearty lunch or dinner, it combines sautéed onions, celery, and carrots with shredded apple and potato for a unique texture and sweetness, enhanced by creamy almond-cashew milk and a touch of thyme. Garnished with fresh avocado, radishes, cilantro, and lime wedges, this soup offers a delightful balance of savory and fresh flavors.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3/4 cup chopped celery
- 2 carrots, chopped (about 1 cup)
- 1 tablespoon flour
- 2 tablespoons yellow curry powder
- 6 1/2 cups chicken broth
- 2 1/4 cups Almond Breeze Almondmilk Cashewmilk Blend
- 1 large apple, peeled and shredded/grated
- 1 large potato, peeled and shredded/grated
- 2 cups cooked chicken, chopped
- 2 teaspoons kosher salt
- 1/4 teaspoon thyme
- Salt and black pepper, to taste
Garnishes
- Avocado, sliced
- Radishes, thinly sliced
- Cilantro, fresh leaves
- Limes, cut into wedges
Instructions
- Heat the oil: In a large soup pot, heat 2 tablespoons of olive oil over medium heat until hot enough to sauté the vegetables.
- Sauté vegetables: Add the chopped onion, celery, and carrots to the pot. Cook for 7-8 minutes, stirring occasionally, until the onions become translucent but the carrots remain slightly firm.
- Add flour and curry: Slowly sprinkle 1 tablespoon of flour and 2 tablespoons of yellow curry powder over the vegetables, stirring continuously to prevent clumping. Cook and stir for another 2-3 minutes to develop flavors.
- Add liquids: Gradually pour in 6 1/2 cups of chicken broth and 2 1/4 cups of Almond Breeze Almondmilk Cashewmilk Blend, stirring gently. Add the liquids slowly to allow the mixture to thicken smoothly without forming lumps.
- Simmer the base: Bring the soup to a boil, then reduce the heat to a simmer. Allow it to cook for about 15 minutes, or until the carrots have softened.
- Add shredded produce and chicken: Meanwhile, peel and shred the apple and potato. Add these along with 2 cups of chopped cooked chicken, 2 teaspoons of kosher salt, and 1/4 teaspoon of thyme into the pot.
- Cook soup to finish: Return the soup to a boil, then reduce heat to simmer again. Cook for an additional 20-30 minutes, until the potatoes are tender. Taste and adjust seasoning with salt and black pepper as desired.
- Garnish and serve: Ladle the soup into bowls and garnish with sliced avocado, radishes, fresh cilantro leaves, and lime wedges for squeezing over the soup before eating.
Notes
- To shred the apple and potato, use a box grater or food processor for faster preparation.
- Pre-cooked chicken can be leftover rotisserie chicken or poached chicken breast chopped into bite-sized pieces.
- The Almond Breeze Almondmilk Cashewmilk Blend adds creaminess without dairy; substitute with other plant-based milk or regular milk if preferred.
- Adjust curry powder amount to suit your spice preference.
- Garnishes such as avocado and radishes add fresh texture and flavor contrast to the creamy soup base.
