Mulligatawny Soup

Mulligatawny Soup

Ingredients:
2 tsp canola oil
1 onion, chopped
3 garlic cloves, minced
2 tsp curry powder
5 C reduced-sodium chicken broth
2 medium Yukon Gold potatoes, peeled and diced (1 1/2 cups)
2 carrots, diced
2 C small cauliflower florets
3/4 pound skinless, boneless chicken thighs (I used chicken breasts)
1/4 C chopped fresh cilantro or parsley
1 tsp garam masala
1/4 tsp salt
1/4 C plain fat-free yogurt

Directions:
1. Heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until golden, about 7-10 minutes. Add the curry powder and cook, stirring constantly, until fragrant, about 1 minutes.
2. Stir in the broth, potatoes, carrots and cauliflower; bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes.
3. Add the chicken, cilantro, garam masala and salt; return to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 5 minutes. Serve with the yogurt.

My notes:
This was pretty good, especially for a snowy day like we had today. It even would have been good without the chicken. Next time I might up the spices a little bit because the broth and yogurt seemed to really mute the curry and garam masala.