Mulligatawny Soup



  • 1 ½ lbs grass fed ground beef
  • 2 shallots, diced
  • 3 carrots, chopped
  • 2 apples, peeled, cored, and diced
  • 1 leek, halved, and sliced (make sure you clean these guys really well)
  • 1 parsnip, peeled and chopped
  • ¼ cup fresh parsley, diced
  • 1 tablespoon curry powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cloves
  • 1 tablespoon cinnamon
  • 4 cups chicken stock
  • 1 cup coconut milk
  • 2 tablespoons coconut oil
  • Sea salt and black pepper to taste


  1. In a large soup pot, heat the coconut oil over medium heat.
  2. Add the onions and leeks and saute for 4-5 minutes.
  3. Add the rest of the veggies except the parsley and saute for another 7-8 minutes.
  4. While the veggies are cooking, brown the ground beef in a separate skillet.
  5. Once the meat is browned, add to the soup pot and mix in with the veggies.
  6. Add the parsley and all the dry spices and mix well.
  7. Add the chicken stock and coconut milk, bring to a simmer and cook for 1 hour.

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