Mulligatawny Soup

This is a soup with a long history (references to it in English go back to 1784) that can now be conveniently made in a modern appliance. Although it's technically an English soup, its origins are decidedly Indian. (The name loosely means "pepper water" in the Tamil language of Southern India.) The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.

Nutrition Profile
Dairy-Free Egg Free Soy-Free Gluten-Free Healthy Aging Healthy Immunity Low Sodium
  • 2 pounds boneless, skinless chicken thighs, trimmed
  • 1 large yellow onion, coarsely chopped
  • 4 carrots, chopped
  • 4 stalks celery, chopped
  • 2 green apples, chopped, plus more for serving
  • 2 tablespoons grated fresh ginger
  • 4 cloves garlic, sliced
  • 2 tablespoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 4 cups low-sodium chicken broth
  • 1 cup brown basmati or jasmine rice
  • 1 (14 ounce) can "lite" coconut milk
  • ¼ cup chopped fresh cilantro, plus more for serving