Ingredients for Tsr Version Of Soup Nazi Mulligatawny Indian Soup Bytodd Wilbur
- cups Water
- 6 cups Chicken Broth
- 1 cup peeled and chopped Potatoes
- 2 Carrots, chopped
- 1/2 cup chopped Celery
- Eggplant
- 1 large Onion, chopped
- Frozen Corn
- Roasted Red Pepper
- Tomato Sauce
- Shelled Pistachios
- 1/4 cup Roasted Cashews
- Italian Parsley
- Lemon Juice
- Sugar
- Curry Powder
- 1/2 teaspoon black Pepper, plus more to taste
- Thyme
- Bay Leaf
- Marjoram
- Nutmeg
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt, plus more to taste
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chopped green apples
- fresh cilantro (for garnish)
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How to Make Tsr Version Of Soup Nazi Mulligatawny Indian Soup Bytodd Wilbur
- Heat 2 tablespoons of vegetable oil in a large (8-quart) pot or Dutch oven over medium-high heat.
- Add 1 large onion, chopped, and 2 carrots, chopped, and saute until softened, about 5 minutes.
- Stir in 2 cloves garlic, minced, and 1 tablespoon grated ginger, and cook for another minute until fragrant.
- Add 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, and brown on all sides.
- Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt. Cook for 1 minute more, stirring constantly.
- Pour in 6 cups of chicken broth and 1 (14.5 ounce) can of diced tomatoes, undrained.
- Add 1 cup of peeled and chopped potatoes, 1/2 cup of chopped celery, 1/2 cup of chopped green apples, 1/4 cup of cashew nuts (or other nuts), and 1/2 teaspoon black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the chicken is very tender and the potatoes are easily pierced with a fork.
- Stir occasionally during simmering to prevent sticking.
- Remove from heat and carefully blend about 1/3 of the soup using an immersion blender (or transfer to a regular blender in batches) to create a creamier texture. Stir it back into the pot.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.
- Serve hot and enjoy this incredible, richly flavored soup!
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
77g
Fat
15g
Carbs
20g
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