Mulligatawny Soup

READY IN: 1hr
KateL
Recipe by Noo

One of my favourite soups. I used to make gallons of this while working at a very classy country hotel; everybody loved it. I hope that you do too.

Top Review by swissms

Good soup! This is my first time to try Mulligatawny soup but I really enjoyed the flavor. I do not have a scale so I used GourmetSleuth which converts the weights of specific ingredients into other measures. Here is what I used for the ingredients listed with weight measure: 3/4 cup chopped onion, 1 garlic clove, 4 T butter, 1/4 cup flour (GourmetSleuth actually converted to 1/2 cup flour but I thought that would be too much), 1/4 cup apple, 2 teaspoons ground ginger (converted to 4 teaspoons but I reduced), 1/4 cup sweetened shredded coconut. I sent an e-mail to the chef and she stated that the rice, while traditional, was really more of a garnish. Since I was just making this for me, I left out the rice. Thank you for posting the recipe.

Ingredients Nutrition

Directions

  1. Lightly brown the onion and garlic in the butter (you may use oil if you wish, but not olive oil).
  2. Mix in the flour and curry powder; cook for a few minutes, browning slightly.
  3. Mix in the tomato puree. Cool slightly.
  4. Gradually mix in the stock until smooth. Stir to the boil.
  5. Add the remaining ingredients except for the rice. Season to your taste and simmer for 30-45 minutes.
  6. Liquidise soup to your preferred consistency.
  7. Add rice to serving bowl and pour hot soup over the top.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a