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“My favorite version of the famous Indian soup originally developed by cooks who served in English homes during the colonization of India.”
READY IN:
1hr 53mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big soup pot over medium heat, heat the oil and butter.
  2. Add in chopped carrots, stir/saute for 2 minutes.
  3. Add remaining vegetables and apple; stir/saute for about 10 minutes or until tender.
  4. Add curry powder, coriander, cloves, ginger, salt, and pepper; stir for 1 minute.
  5. Add in stock; bring to a boil.
  6. In a small bowl, mix together the cornstarch and water; add to soup mixture and stir for about 2 minutes or until thickened.
  7. Add chicken; stir to combine.
  8. Puree beans with 1 cup of stock from soup in a food processor.
  9. Add puree to soup and mix well.
  10. Lower heat to medium-low and simmer, uncovered, for about 10 minutes or until flavors are blended.
  11. Ladle into individual soup bowls; sprinkle with coconut and serve.

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