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A bowl of creamy mulligatawny soup topped with avocado slices, fresh cilantro, and lime wedges on a wooden table

Creamy Mulligatawny Soup

A hearty, dairy-free curry-flavored chicken soup with apple, potato, and warm spices. Simple to make in one pot in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: American, British-Indian
Calories: 358
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3/4 cup celery chopped
  • 2 carrots chopped, about 1 cup
  • 1 tbsp all-purpose flour
  • 2 tbsp yellow curry powder mild recommended
  • 6.5 cups chicken broth
  • 2.25 cups Almondmilk Cashewmilk Blend such as Almond Breeze
  • 1 large Granny Smith apple peeled and grated
  • 1 large potato peeled and grated
  • 2 cups cooked chicken chopped or shredded
  • 2 tsp kosher salt
  • 1/4 tsp dried thyme
  • salt and black pepper to taste
  • avocado, radishes, cilantro, lime wedges for garnish

Equipment

  • Large soup pot
  • Box grater
  • Ladle

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion, celery, and carrots. Saute for 7 to 8 minutes, stirring occasionally, until the onions are soft and translucent.
  3. Slowly sprinkle the flour and curry powder over the vegetables while stirring constantly. Cook for 2 to 3 minutes until fragrant and the flour is absorbed.
  4. Gradually pour in the chicken broth and Almondmilk Cashewmilk Blend, stirring as you go to prevent lumps. Bring to a boil, then reduce to a simmer for 15 minutes.
  5. Grate the apple and potato. Add them to the pot along with the cooked chicken, kosher salt, and thyme. Stir to combine.
  6. Bring back to a gentle boil, then reduce to a simmer. Cook uncovered for 20 to 30 minutes until potatoes are tender and the broth has thickened slightly.
  7. Taste and adjust salt and pepper. Serve hot garnished with avocado, sliced radishes, fresh cilantro, and lime wedges.

Notes

Granny Smith apple adds a great tart kick. Grated potato replaces traditional rice and thickens the soup naturally. Tastes even better the next day. Freezes well for up to 3 months.