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    You are in: Home / Recipes / Mulligatawny Soup Recipe
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    Mulligatawny Soup

    Mulligatawny Soup. Photo by Dotty2

    1/5 Photos of Mulligatawny Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Gerry's Note:

    Mulligatawny is a more recent addition to my soup collection, have yet to find a Mulligatawny Soup I didn't love! This recipe passed to me by a family member has become our favourite version of this old classic. So much so that this year it was added to our Christmas menu - along with the promise that I continue to make it year around.We have no idea as to the origins of this particular recipe or what if any changes have been made over the years. Although we know not the who or where of the recipe - am happy it found it's way to our kitchen!

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    Serves: 6



    Units: US | Metric


    1. 1
      In large soup pot over medium heat, melt butter. Sauté onions, celery, apple and curry powder until onions are soft.
    2. 2
      Mix in flour, salt and pepper.
    3. 3
      Add chicken stock,stir until it thickens.
    4. 4
      Add cubed chicken and carrots, simmer covered until the vegetables are tender.
    5. 5
      Whisk in the coconut milk, simmer until heated through.
    6. 6
      Servings depend on the size of your bowl.

    Ratings & Reviews:

    • on January 11, 2010


      This is a real gem of a recipe. I've never had Mulligatawny before, so wasn't sure what to expect. However, there isn't anything about this soup I don't *love*. Very easy to make too. Don't substitute the coconut milk. It gives it this wonderful hint of.....coconut. :) Trust's sooo tasty. Have I ever lied to you before???? Thanks Gerry for another wonderful meal. Made for: Soup is On! ~ Jan 2010 - Diabetic Forum

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    • on January 28, 2010


      I trusted Diana and she is right. This is a delicious soup and very quick to make. I did add the onions, apple, celery and carrots to the butter and sauteed. Stirred in the full amount of curry powder and then followed the directions. I agree with Diana that the coconut milk is a must. Made for Diabetic Forum *Soup is On*

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    • on February 11, 2010


      I had never tasted or heard of Mullatawny soup but now come to realize that an unfamiliar name( to me) can certainly mean that it can become a favorite very soon. Gerry, we loved this soup. I followed the recipe using the coconut milk. A recipe I will be proud to serve to guests. Thanks for sharing this wonderful recipe Gerry.

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    Read All Reviews (10)


    Nutritional Facts for Mulligatawny Soup

    Serving Size: 1 (432 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 390.7
    Calories from Fat 163
    Total Fat 18.1 g
    Saturated Fat 10.3 g
    Cholesterol 62.5 mg
    Sodium 1255.7 mg
    Total Carbohydrate 37.6 g
    Dietary Fiber 3.1 g
    Sugars 22.8 g
    Protein 19.7 g

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