Walnut Free Paleo Mulligatawny Soup

Total time1 hr

Prep time20 min

Cook time40 min

4.6

(18)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

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
½ tsp ground turmeric
¼ tsp cayenne pepper
¼ 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
¼ 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 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!