Mulligatawny Soup
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Mulligatawny Soup

Submitted by: Marci Iacoe

Prep Time: 10 Minutes

Cook Time: 1 Hour

Servings: 4

A delicious soup with curry and coconut milk


  • 1/4 c. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1/2 c. onion, any type, organic
  • 2 stlk. celery, fresh, organic
  • 1 med. carrot, fresh, organic
  • 1 1/2 tbs. flour, spelt, whole-grain, organic
  • 1 1/2 tsp. curry powder, organic
  • 4 c. chicken broth, organic, free-range
  • 1/2 med. apple, red, fresh, organic
  • 1/4 c. rice, brown, organic
  • 6 oz. chicken breast, skinless, organic, free-range
  • sea salt, unrefined and pure to taste
  • black pepper, ground, organic to taste
  • thyme, dried, organic to taste
  • 1/2 c. coconut milk, unsweetened, homemade, organic


Heat butter in a skillet over medium heat. Add chopped onions, chopped celery, and diced carrot. Saute until veggies are crisp-tender. Add flour and curry powder, and cook for about 5 minutes. Add chicken broth, bring to a boil, reduce heat, and simmer for about 30 minutes.

Add cored and chopped apple, rice, chicken (cut into cubes), sea salt, black pepper, and thyme. Simmer for 15-20 minutes, until rice is done. Stir in coconut milk.