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 med. carrot
  • 1/4 c. butter
  • 1 1/2 tbs. spelt flour
  • 1 1/2 tsp. curry powder
  • 4 c. chicken broth
  • 1/2 med. red apple
  • 1/2 c. homemade coconut milk
  • 1/4 c. brown rice
  • sea salt to taste
  • black pepper to taste
  • dried thyme to taste
  • 6 oz. chicken breast
  • 1/2 c. onion
  • 2 stlk. celery


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.