Mulligatawny

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 321
  • Fat: 5.3g
  • Saturated fat: 1.8g
  • Protein: 22.9g
  • Carbohydrate: 45.5g
  • Cholesterol: 45mg
  • Iron: 2.7mg
  • Sodium: 826mg
  • Calories from fat: 15%
  • Fiber: 4g
  • Calcium: 55mg

Ingredients

  • 1 teaspoon olive oil
  • 3 cups cubed peeled sweet potato
  • 1 1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 tablespoon curry powder
  • 1 tablespoon grated peeled fresh ginger
  • 1 1/2 cups chopped roasted chicken
  • 1 cup hot cooked basmati rice
  • 1/2 cup light coconut milk
  • Lime wedges (optional)

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato, onion, and pepper; sauté 10 minutes or until almost tender; add garlic, and sauté 30 seconds. Add chicken broth and next 3 ingredients. Bring to a boil; reduce heat, and cook, uncovered, 20 minutes, stirring occasionally
  2. Place 2 cups soup mixture in a blender. With center cap of blender lid removed, process on low speed until smooth. Return pureed mixture to remaining soup mixture.
  3. Stir in chicken; cook over medium heat 5 minutes. Stir in rice and coconut milk. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Serve with lime wedges, if desired.
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