Mulligatawny Soup

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READY IN: 1hr 53mins
Recipe by ratherbeswimmin

My favorite version of the famous Indian soup originally developed by cooks who served in English homes during the colonization of India.

Ingredients Nutrition


  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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