I first tasted Mulligatawny out of curiosity after watching that notorious soup Nazi episode of Seinfeld. It’s been my favorite soup ever since!
The name of this Indian soup translates to “pepper water ”. And for good reason. This is one spicy soup! Because it contains apples, I think of this as a fall soup. And in continuing that theme, my version contains sweet potatoes. Though really, I would eat this soup any time of the year. Chunks of chicken breast, gala apples, sweet potatoes, carrots, bell peppers, onions & celery swim in a broth made both sweet and spicy from curry, ginger, mango chutney, tomato paste and red pepper flakes! It’s one of those soups that has just the right amount of everything.
I just love the chunks of fresh fruit and vegetables in this soup. Adding tomato paste to the broth gives it a rich taste and a vibrant color.
If it seems too spicy for you at first, add a dollop of sour cream or yogurt. I mixed a little coconut yogurt into one of my bowls and it was LUSCIOUS!
This really only needs to cook for about 30 minutes. So the veggies and apples hold their texture. Nothing gets mushy and you taste each ingredient in every spoonful.
You could serve this over rice. You can add rice into the soup. But I like sopping up that amazing, spicy broth with a piece of naan.
Of course, if you want to keep this vegetarian, simply omit the chicken and use vegetable broth instead. The flavor is in the spicy broth!
It’s kind of crazy. But the flavors of this spicy soup really haunt me. Once I’ve had a taste, I can’t stop thinking about it and I just want more! It’s my favorite soup and I hope once you try it, it might become one of your favorites, too!
- 4 teaspoons of vegetable oil
- 1 pound of boneless chicken breasts, cut into chunks
- 2 gala apples, peeled, cored and chopped
- 1 sweet potato, peeled and chopped
- 1 onion, chopped
- 1 cup of baby carrots
- 1 cup of chopped celery
- 1 cup of chopped bell pepper ( I used a mix of red and yellow)
- 2 Tablespoons of flour
- 1 Tablespoon of curry powder
- 1 teaspoon of ground ginger
- ½ teaspoon of red pepper flakes
- ½ teaspoon of salt
- 32 ounces of low sodium chicken broth
- ½ cup of mango chutney
- ¼ cup of tomato paste
- 1 Tablespoon of Gourmet Garden lightly dried parsley
- Heat 2 teaspoons of vegetable oil in your Dutch oven over medium-high heat.
- Add the chicken breasts and saute for about 3-4 minutes.
- Remove the chicken from the pan and set aside.
- Add the remaining 2 teaspoons of vegetable oil to the pan.
- Add the apple, sweet potatoes, onion, carrots, celery and bell peppers.
- Saute for about 5 minutes.
- Stir in the flour, curry powder, ginger, red pepper flakes, and salt.
- Stir and cook for 1-2 minutes.
- Stir in the chicken broth, chutney and tomato paste and bring to a boil.
- Return the chicken to the pot, reduce the heat and continue to simmer for about 30 minutes, or until the potatoes and carrots are soft.
- Stir in the parsley and serve.
Support your local farmers whenever you can!