Red Meat Allergy Friendly Paleo Mulligatawny Soup
Total time1 hr
Prep time20 min
Cook time40 min
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Learn more āIngredients
4 servings
For the soup
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 medium carrot, peeled and diced
- 2 stalks celery, diced
- 1 tbsp curry powder
- 1 tsp ground cumin
- Ā½ tsp ground turmeric
- Ā¼ tsp cayenne pepper
- Ā¼ tsp ground cinnamon
- 1 lb boneless, skinless chicken thighs
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups cauliflower florets, roughly chopped
- 1 medium granny smith apple, peeled, cored, and diced
- 1 tsp salt, plus more to taste
- Ā¼ tsp black pepper
- 2 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6ā7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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