My love for Indian food started when I was looking for something spicy while living in Indiana. Prior to living in Indiana, we lived in California and authentic Mexican cuisine was on every street corner. I built up a pretty nice tolerance to heat and craved it on the regular. Driving down the street to our favorite Mexican restaurant, I was able to satisfy those spicy cravings.
When we made our move to the Midwest, their Mexican cuisine had me kind of disappointed. There was barely any spice to the food and it needed to be doused with Tapatio hot sauce. This had me thinking, why not try out some Indian restaurants to see if they can create something spicy enough for me. They sure did and I learned to even recreate similar dishes at home.
While watching The Pioneer Woman a few weeks ago, I discovered Mulligatawny Soup. Personally, I love to just say the name and had no idea what the ingredients even were. Then I found out there was an apple in the soup. Apple in the soup?! This definitely peaked my interest.
She threw in only a handful of simple ingredients, such as butter, flour, chicken, curry, and sugar, but knew I could make this Whole30 and Paleo friendly for all you folks living that lifestyle. So warm your soul with this delicious soup that is filled with warming spices and some very fun ingredients.
Mulligatawny Soup [Whole30 and Paleo Friendly]
- 1-2 teaspoon Extra Virgin Olive Oil
- 1 Medium Yellow Onion, diced
- 2 cloves Garlic
- 1 inch Fresh Ginger
- 1 Granny Smith Apple, peeled and diced
- 1 Medium Carrot, diced
- 1 tablespoon Garam Masala
- 3 cups Organic Vegetable or Chicken Stock
- 16 ounce Light Coconut Milk (1 whole can)
- 1 Organic Rotisserie Chicken or Chicken Breasts cooked in slow cooker, shredded
- Salt and Pepper to taste
- Parsley and Nutmeg to garnish
- Over medium-high heat, heat oil in a large stockpot.
- Add onion, garlic, and ginger and sautee over medium-high heat. Cook for 2-3 minutes.
- Sautee apple, carrot, and garam masala for 3-5 minutes, until tender.
- Add chicken or vegetable stock and bring to boil. Once all ingredients have reached a boil, reduce heat to a simmer and cook for 20 minutes.
- Add coconut milk and use an immersion blender to blend soup until smooth.
- Spoon soup into a bowl and serve with shredded chicken, parsley and nutmeg.
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What is your favorite type of soup? Have you ever tried Mulligatawny Soup?
Tell me below if you are ready for Spring, because I am!