Mulligatawny Soup is a creamy, curry soup with Indian origins. Chicken, rice, golden raisins, carrots, and apples are flavored with curry and thyme.
Saute the onion and shredded carrots in the butter in a large pot. Add flour and curry and cook five more minutes. Stir in the chicken broth and bring to a boil.
Reduce to a simmer for about 30 minutes. While simmering, cook the chicken pieces in a fry pan. Add chicken, apple, rice, raisins, thyme, salt, and pepper to the soup.
Simmer for 20 more minutes until the rice is done. When there is about 2 minutes left, stir in the cream.
Calories: 313kcal | Carbohydrates: 30g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 706mg | Potassium: 489mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2265IU | Vitamin C: 14.2mg | Calcium: 51mg | Iron: 1.3mg