Mulligatawny Soup Soup Recipe

Name: Mulligatawny Soup Soup Recipe
Total time: 45 min
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon garam masala ((or substitute curry powder)); 1 cup diced carrots, (from 2 to 3 carrots); 1 cup chopped yellow onion, (from 1 medium onion); ½ cup finely chopped celery, (from 2 stalks); 1 tart-yet-sweet apple, (such as Honeycrisp or Fuji, peeled and finely chopped); 6 cups chicken broth, (best quality such as Swanson); 1 cup canned unsweetened coconut milk; 1⅓ cups red lentils; Scant ½ teaspoon salt; 2 cups shredded cooked chicken, (from a store-bought rotisserie chicken or leftovers); 1 tablespoon fresh lime juice, (plus lime wedges for serving); Pinch cayenne pepper ((optional)); ½ cup chopped fresh cilantro, (for serving)

www.onceuponachef.com

This mulligatawny soup recipe melds the warmth of Indian flavors with British cuisine, all in one heartwarming bowl.

View full recipe on www.onceuponachef.com

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Immersion blender
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Chef's knife
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Measuring cup
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Wooden spoon
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Ingredients

2 tablespoons vegetable oil
1 tablespoon garam masala ((or substitute curry powder))
1 cup diced carrots, (from 2 to 3 carrots)
1 cup chopped yellow onion, (from 1 medium onion)
½ cup finely chopped celery, (from 2 stalks)
1 tart-yet-sweet apple, (such as Honeycrisp or Fuji, peeled and finely chopped)
6 cups chicken broth, (best quality such as Swanson)
1 cup canned unsweetened coconut milk
1⅓ cups red lentils
Scant ½ teaspoon salt
2 cups shredded cooked chicken, (from a store-bought rotisserie chicken or leftovers)
1 tablespoon fresh lime juice, (plus lime wedges for serving)
Pinch cayenne pepper ((optional))
½ cup chopped fresh cilantro, (for serving)