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
Scale
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.
