Mulligatawny Soup | Classic Indian Soup



In a stock pot, sauté onion, celery and carrots in olive oil. Add flour and curry powder along with salt and pepper to taste. Add chicken or vegetable stock, cover and simmer over medium heat for 30 minutes.

Add apples, rice, chickpeas and thyme to soup and simmer an additional 20 minutes until rice is cooked. As a final step, slowly stir in heavy cream and serve.