Yield 8 servings Number Of Ingredients 18 Steps:
Combine the first 14 ingredients in your slow cooker. Cover and cook on the low setting 5 hours. Stir in the rice, cilantro or parsley, and coconut milk. Cover and cook 10 minutes more. Season the soup with salt and serve.Note: This recipe is designed for an oval-shaped slow cooker with a 5 litre or more capacity.
Time 1h20m Yield 6 Number Of Ingredients 14 Steps:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. When serving, add hot cream.
Number Of Ingredients 19 Steps:
Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste.
Yield Makes 8 first-course or 4 main-course servings Number Of Ingredients 15 Steps:
Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper. Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.
Time 1h5m Yield 8 servings (about 2 quarts). Number Of Ingredients 16 Steps:
In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.
Time 8h30m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours. It’s done when vegetables are fully soft. Sometimes old crock pots don’t put out enough heat to be finished by stated cooking times. When it’s all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food. Stir it back into the soup. This really idealizes the broth of the soup without watering it down. Like a lot of things, I think this might be better on the second day. Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini. Yield: 6 to 8 servings.
Time 6h Yield 8 Number Of Ingredients 15 Steps:
Combine the ingredients in the crock pot and stir well. Cover the crock pot and cook on low for 6 hours or until the chicken is cooked and the vegetables are soft. Serve hot.
Time 1h30m Yield 4 to 6 first-course servings Number Of Ingredients 16 Steps:
Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more. Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool. When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat. Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges. Cook’s Note: If making the soup in advance, adjust it’s consistency when re-heating with water or broth, since it has a tendency to thicken as it sits. Copyright 2001 Television Food Network, G.P. All rights reserved
Time 6h10m Yield 6 servings Number Of Ingredients 18 Steps:
Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours. Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.
Yield 6 Number Of Ingredients 21 Steps:
Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.
Yield 6 servings Number Of Ingredients 20 Steps:
Heat a stock pot or Dutch oven on medium low heat and to it, add olive oil and butter. Sweat out onion, celery, and carrots until softened. Add apple and garlic, and saute until garlic is fragrant, about 1 minute. Add canned tomatoes, broths or stocks, and all spices/herbs. Bring to a boil and then reduce to a simmer for about 30 minutes,until all vegetables and the apples are nice and soft. Add in shredded chicken and rice and simmer for about 10 more minutes to let flavors blend. Remove bay leaves and serve.
Time 6h20m Yield 8 servings (2 quarts). Number Of Ingredients 14 Steps:
In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard cloves.
More about “crock pot mulligatawny soup recipes”
Time 6h30m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Turn the crockpot on high and add the hot water or stock, the salt, peas and rice. Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir. Add yams, parsnips and apples. Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours. About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks. Take the stock with the peas and rice, and run in batches through a food processor or blender to puree. Taste and adjust salt, and other spices. Add back in vegetables and cook for another 30 minutes to meld flavors.
