Mulligatawny Soup

Mulligatawny... take me away! I’m dreaming of visiting India- but a dream it shall remain, until our current (opposite of dream) is over. This is a super healthy soup as well. I make mine with chicken, but you could easily vegan-ize it as it has a can of puréed chickpeas in it! This has been a staple soup of mine for 15-20 years, so you know it's going to be GOOD!

INGREDIENTS:

1 tbsp. vegetable oil

1/2 tbsp. butter (or vegan butter)

1 cup chopped carrot

1/2 cup chopped onion

1 cup chopped celery

1 clove garlic, minced

3/4 cup chopped green bell pepper

1 tsp. curry powder

1/4 tsp. ground coriander

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1 tsp. salt

fresh ground pepper to taste

6 cups chicken or veggie stock

2 tbsp. corn starch

1/3 cup cold water

2 cups cooked chicken (I always bake mine and shred it up)OMIT for vegan obvs.

1 can chickpeas, drained and rinsed

shredded coconut for garnish

OPTIONAL (I don't add)

1/2 cup chopped peeled turnip

1 Granny Smith apple, unpeeled, chopped

HOW TO:

1.) In a large pot combine the oil and butter over medium heat

2.) Add the carrot and saute for about 2 minutes

3.) Add remaining vegetables EXCEPT the green pepper and saute until tender, about 10 minutes

4.) Add the spices and salt and saute for another minute

5.) Add the minced garlic at the VERY end here, you don't want it to burn!

6.) Add the stock and bring to a boil

7.) In a small bowl mix the cornstarch and water, add to soup and stir until thickened, about 2 minutes

8.) Add chicken

9.) Puree the chickpeas with about a cup of the stock in a blender then add it back into the soup pot

10.) Reduce the heat to a medium/low and simmer, uncovered for about 10 minute

11.) Garnish with unsweetened shredded coconut