Mulligatawny Soup
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Ingredients
  • 2 Tbsp ghee (feel free to use butter)
  • 2 Tbsp coconut oil
  • 4 small yellow onion, diced
  • 3 stalks celery, leaves included, diced
  • 3 carrots, peeled and diced
  • 1 red jalapeno, seeded and diced
  • 5 garlic cloves, peeled and chopped
  • Thumb sized nob of ginger root, grated on box grater
  • 2 small apples, peeled, cored and diced
  • 5 whole tomatoes (I used my frozen stash), or can of diced tomatoes
  • 1 Tbsp mild curry powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp mild paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cardamom
  • 1-2 tsp kosher salt
  • 5 grinds of black pepper
  • 5-8 chicken legs
  • 5 cups chicken broth
  • 1 can of unsweetened coconut milk
  • More salt and black pepper to taste
  • 4 handfuls of chopped raw cashews (garnish)
  • 2 tsp snipped chives (garnish)
  • 1/4 cup unsweetened coconut flakes (garnish)
Instructions
  1. Melt ghee in a large soup pot over medium-high heat
  2. Salt and pepper 5-8 chicken legs
  3. Add chicken legs to pot (in sections if they don't all fit)
  4. Brown chicken legs on two sides, 4-5 minutes on each side
  5. Remove remove chicken legs from pot to plate
  6. Add coconut oil to pot
  7. Add the onion, celery, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened
  8. Add the garlic, ginger, apples, tomatoes, and all the spices to the pot
  9. Stir to coat, and saute for 4-5 minutes
  10. Add in the chicken legs, and broth to pot
  11. Bring to a boil
  12. Turn the heat down to medium-low
  13. Simmer uncovered for 30-40 minutes
  14. Remove legs and let cool for a few minutes, then shred/chop meat
  15. Ladle out some vegetables and broth to a deep bowl for hand blending, or blender and puree
  16. We like a chunkier soup sometimes in my house, so we left most of it chunky
  17. Return the pureed soup to the pot and stir
  18. Add the coconut milk
  19. Taste
  20. Add seasoning (salt and black pepper) if needed
  21. Serve topped with cashew, chives and if you are feeling adventurous, a sprinkle of unsweetened coconut flakes
Recipe by Food Filled Life at http://foodfilledlife.com/2014/02/23/mulligatawny-soup/