This Mulligatawny Soup is simple to throw together, and a hearty but healthy (and dairy-free) way to combat all the carbs this season. It’s a curry flavored with chicken, carrots, and apples for a perfectly sweet twist. 

Creamy Mulligatawny Soup from The Food Charlatan

Guys. I have a confession to make. I still have boxes that I haven’t unpacked.

That’s right, we moved THREE MONTHS ago.

Please, if you have ever considered sending me hate mail, do it now. I need the pressure.

You know what’s in the boxes? Toys. I decided after moving that my kids are perfectly happy with the toys that were unpacked, so why clutter up the house with more? It’s been great.

Creamy Mulligatawny Soup from The Food Charlatan

But do you know what grandma’s like to get their grandchildren for Christmas? MOUNTAINS OF TOYS. I was thinking that after we take them all home we could just leave them in the boxes and put them on the shelf. Great idea right? What do you think? Any Mom of the Year Award nominations?

Creamy Mulligatawny Soup from The Food Charlatan

Creamy Mulligatawny Soup from The Food Charlatan

Pretend that has 2 and 1/4 cups Almondmilk Cashewmilk in it. Oops.

I know I am a scrooge, but we are getting Charlotte at least one thing I know she’ll like. All year long, whenever we are at the store and my kids want something, I tell them to put it on their Christmas list for Santa. Then they promptly forget about it and I am off the hook. Works like a charm.

Well that happened just a couple weeks ago (“I want this brown horse with a pink tail!”) and I replied in my usual way. The next week I got a special letter that Charlotte’s teacher had helped her write at preschool: “Dear Santa, please bring me the brown horse with the pink tail that I saw at Target with my mom. Love, Charlotte.” Okay, I may be a scrooge, but even I’m not heartless enough to ignore that request. Even though I’ve made solemn vows in the past against supporting the stuffed animal industry. (They multiply in the night! Like bunnies! I swear!)

Creamy Mulligatawny Soup from The Food Charlatan

If you are as worn out from all the Christmas prep as I am, and already regretting all those cookies you’ve been pounding down (I know you),  then this soup is for you. It is the perfect December dinner. It is light yet hearty, simple but satisfying.

Have you ever had Mulligatawny Soup? It’s a British-Indian mashup. It’s got all the traditional chicken soup ingredients like celery, onion, and carrot, but then you add curry to spice it up and an apple to add a little sweetness. It’s so good! I fell in love with this soup years ago and haven’t made it in so long. I’m glad I rediscovered it! The traditional recipe calls for rice, but I don’t like rice in soup so I used a shredded potato just like in my Beef Barley Soup (one of my most popular recipes). It thickens up the soup perfectly!

Creamy Mulligatawny Soup from The Food Charlatan

To up the richness factor, I added Almondmilk Cashewmilk Blend from Almond Breeze. Have you tried that stuff?? It’s a perfect complement to this soup. Even if you aren’t dairy-free, it’s a great way to cut calories. No cream in this creamy soup. Boo-ya.

If you make this soup, snap a photo and share on social using the hashtag #thefoodcharlatan. I’d love to see it!!

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Creamy Mulligatawny Soup

Serves Serves 4-6     adjust servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3/4 cup chopped celery
  • 2 carrots, chopped (about a cup)
  • 1 tablespoon flour
  • 2 tablespoons yellow curry
  • 6 and 1/2 cups chicken broth
  • 2 and 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
  • radishes, thinly sliced
  • cilantro
  • limes

Instructions

  1. In a large soup pot, heat olive oil over medium heat.
  2. When it is hot add the chopped onions, celery, and carrots. Saute for 7-8 minutes, or until the onions are translucent. (The carrots don't have to be soft)
  3. Slowly sprinkle the flour and curry over the vegetables, stirring to prevent it from clumping. Cook, stirring, for another 2-3 minutes.
  4. Gradually stir in the chicken broth and the Almondmilk Cashewmilk Blend. Don't do it to quick, you want it to thicken without making lumps.
  5. Bring the mixture to a boil and then reduce to a simmer. Simmer for about 15 minutes, or until the carrots are tender.
  6. Meanwhile, shred the apple and potato. Add them to the soup along with the chicken, 2 teaspoons salt, and thyme.
  7. Bring to a boil, reduce to a simmer, and cook for another 20-30 minutes. The soup is done when the potatoes are tender. Season with more salt and pepper to taste.
  8. Garnish with avocado, radishes, cilantro, and limes.

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If you make this recipe, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it!

This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com. Thanks for backing up the brands that help run The Food Charlatan!

You will love these other soups!

Turkey Barley Soup (Slow Cooker): << this recipe has been super popular this season!

Slow Cooker Turkey Barley Soup from The Food Charlatan

Cream Cheese Chicken Chili << This soup is so easy.

Cream Cheese Chicken Chili (Crockpot)

Kale, Chicken, and White Bean Soup with Parmesan Shavings

Kale, Chicken & White Bean Soup

More chicken soup from friends!

Easy Chicken Soup with Lemon Pepper from Wonky Wonderful
Sicilian Chicken Soup from A Dash of Sanity
Verde Chicken Soup from She Wears Many Hats