Made this soup last week and it was fantastic. Just another success from the Spilling the Beans cookbook that has been may favourite purchase in ages.
Mulligatawny SoupCheck out the author's blog for lots of great recipes. http://dinnerwithjulie.com/
from Spilling the Beans!
1 small roasted chicken (a deli rotisserie chicken works well)
canola or olive oil, for cooking
2 carrots, peeled and chopped
2 celery stalks, chopped
1 fresh jalapeño pepper, seeded and finely chopped
3 garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 Tbsp curry paste or powder
1 tsp cumin
1-2 cups cooked chickpeas (half to a full 19 oz can, rinsed and drained)
1 tsp salt
1 14 oz (398 mL) can coconut milk (optional)
1 tart apple (such as granny Smith), finely chopped
steamed rice, for serving with
chopped cilantro and/or chopped salted peanuts, for garnish (optional)
Pull the meat off the roasted chicken, eat the crispy skin and put the carcass and bones into a saucepan. Set the meat aside and just barely cover the carcass with water. Peel the onion and add the outer layers of skin to the pan. Bring to a simmer and cook for about half an hour. Strain into a bowl or pot and set aside. You should have 4-6 cups of stock.
Meanwhile, chop the onion and sauté it in a drizzle of oil in a large soup pot set over medium-high heat. Add the carrots, celery, jalapeño, garlic and ginger and cook for a few minutes, until soft. Add the curry paste, cumin and chickpeas and cook for another minute or two.
Add the chicken stock, salt and chopped chicken and bring to a simmer. Cook for about ten minutes, then add the coconut milk and apple and heat through.
Put a scoop of rice into each bowl and ladle the soup overtop. If you like, sprinkle with cilantro and/or chopped peanuts. Serves 6-8.