Mulligatawny Soup - Dinner With Julie

Mulligatawny Soup


November 14, 2011

from Spilling the Beans!

  • Makes: Serves 6-8.


1 small roasted chicken (a deli rotisserie chicken works well)

1 onion

canola or olive oil, for cooking

2 carrots, peeled and chopped

2 celery stalks, chopped

1 fresh jalapeño pepper, seeded and finely chopped

3 garlic cloves, crushed or chopped

1 Tbsp grated fresh ginger

1 Tbsp curry paste or powder

1 tsp cumin

1-2 cups cooked chickpeas (half to a full 19 oz can, rinsed and drained)

1 tsp salt

1 14 oz (398 mL) can coconut milk (optional)

1 tart apple (such as granny Smith), finely chopped

steamed rice, for serving with

chopped cilantro and/or chopped salted peanuts, for garnish (optional)


1Pull the meat off the roasted chicken, eat the crispy skin and put the carcass and bones into a saucepan. Set the meat aside and just barely cover the carcass with water. Peel the onion and add the outer layers of skin to the pan. Bring to a simmer and cook for about half an hour. Strain into a bowl or pot and set aside. You should have 4-6 cups of stock.

2Meanwhile, chop the onion and sauté it in a drizzle of oil in a large soup pot set over medium-high heat. Add the carrots, celery, jalapeño, garlic and ginger and cook for a few minutes, until soft. Add the curry paste, cumin and chickpeas and cook for another minute or two.

3Add the chicken stock, salt and chopped chicken and bring to a simmer. Cook for about ten minutes, then add the coconut milk and apple and heat through.

4Put a scoop of rice into each bowl and ladle the soup overtop. If you like, sprinkle with cilantro and/or chopped peanuts.