Ingredients
- 3 tbsp olive oil
- 1 Medium Onion Chopped
- 1 Carrot Diced
- 1 Medium Sweet Potato Peeled and Diced
- 3 Cloves Garlic Minced
- 1 tbsp Fresh Grated Ginger
- 2 Firm Apples Diced
- 1 Small Can of Diced Tomatoes
- 1 tbsp Yellow Curry
- 1 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Cinnamon
- 1/2 tsp Turmeric
- 1/4 tsp Cardamom
- 1/2 tsp Thyme
- 1/2 cup Red Lentils Rinsed
- 3 cups Chicken Broth
- 3/4 cup Coconut Milk
- Salt and Pepper to Taste
- 4-6 oz Cooked Chicken
Instructions
- Heat the olive oil over medium high heat, add the onion, carrot, sweet potato and garlic and ginger, sauté until the vegetables begin to soften slightly.
- Add the spices and sauté until fragrant.
- Add the apples, tomatoes, lentils and broth. Bring to a boil and then simmer for 20 minutes.
- Place half of the soup into a blender and puree until smooth, return to the pot.
- Season with salt and pepper to taste.
- Add the coconut milk and the chicken and heat through.
- (Optional) Serve with yogurt or sour cream on top.
Nutrition Facts
Mulligatawny Soup
Per
449 g
Calories
340
% Daily Value*
Fat
17
g
26
%
Saturated Fat
8
g
50
%
Carbohydrates
30
g
10
%
Fibre
7
g
29
%
Sugars
8
g
9
%
Protein
18
g
36
%
Cholesterol
30
mg
10
%
Sodium
480
mg
21
%
Calcium
50
mg
5
%
Iron
3.5
mg
19
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe contributed by Kilted Chef
