Mulligatawny Soup

READY IN: 1hr 32mins
Recipe by Laureen in B.C.

I got this recipe years ago from The Canadian Living Cookbook

Top Review by Mole

Excellent soup! I was looking for a Mulligatawny that was creamy, to replicate one that I just had at a restaurant. This soup was very good. I used half-n-half since that's what I had on hand, and I kicked the curry powder up by an additional 1/2 tablespoon because my powder wasn't as pungent as many. Also, next time I plan on reserving 1/2 Cup of diced apple for a nice garnish on top in lieu of the cilantro. I love the contrast of crisp fresh tart apples to the hot curry flavors. Lastly, since I had some orzo pasta on hand, I used that in lieu of the rice. Don't think that makes much of a difference though, but it's a unique use. I'm filing this one away and will make again and again. Thanks so much!

Ingredients Nutrition


  1. Place the flour in a bag and add chicken, shake to coat. Reserve flour. In large pan heat oil and brown the chicken and set aside.
  2. Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne. Sprinkler with reserved flour., stirring for 2 minutes. Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
  3. Stir in cram and season with salt and pepper to taste. Heating gently over low heat. Do not boil.
  4. Spoon over rice and garnish with cilantro.

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