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Chapter:Soup Recipes
Section:Meat
Recipe:Mulligitawny Soup
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Mulligitawny Soup
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2 Tbs. olive oil
1/3 cup finely diced onions
1/3 cup finely diced red bell peppers
1 cup peeled, tart apples, diced
2 carrots, diced
2 ribs celery, diced
1 Tbs. curry powder
4 cups chicken or lamb stock
3/4 cup coconut milk
1 Tbs. kuzu root starch
or 1/3 lb. diced lamb OR chicken cutlets (not both)
1 Tbs. fresh lemon juice
1/4 tsp. salt
1/8 tsp. ground red pepper
1/8 tsp. thyme
1 Tbs. chopped fresh cilantro

Mix kuzu root starch with 3 Tbs. water, stir this into the coconut milk, set
aside. In a dutch oven, saute the lamb or chicken (if using) in oil until
lamb is brown or chicken is done. Remove from pan, set aside. Saute onions
and bell peppers until soft, about 2 minutes. Add the carrots and celery and
saute about 3 minutes. Stir in curry powder, stir for 2 minutes. Add the
stock, browned lamb or cooked chicken, and apples. Bring to boil. Reduce
heat and simmer, uncovered, 20 minutes. Stir in coconut milk mixture, lemon
juice, salt, thyme and red pepper, simmer 5 minutes. Stir in cilantro, and
serve.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Sept. 2001