Mulligatawny
13 ingredients
3 steps
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)
Directions
-
1Heat oil in a Dutch oven over medium-high heat. Add sweet potato, onion, and pepper; saute 10 minutes or until almost tender; add garlic, and saute 30 seconds. Add chicken broth and next 3 ingredients. Bring to a boil; reduce heat, and cook, uncovered, 20 minutes, stirring occasionally
-
2Place 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.
-
3Stir 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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