photo by KateL
- Ready In:
- 4 ounces onions, chopped
- 1⁄2 garlic clove, chopped
- 2 ounces butter
- 2 ounces flour
- 1 tablespoon curry powder
- 1 tablespoon tomato puree
- 1 liter beef stock, stock cube is fine
- 1 ounce apple, chopped
- 1⁄4 ounce ground ginger
- 1 tablespoon mango chutney
- 1 ounce desiccated coconut
- 1⁄2 ounce cooked rice
- Lightly brown the onion and garlic in the butter (you may use oil if you wish, but not olive oil).
- Mix in the flour and curry powder; cook for a few minutes, browning slightly.
- Mix in the tomato puree. Cool slightly.
- Gradually mix in the stock until smooth. Stir to the boil.
- Add the remaining ingredients except for the rice. Season to your taste and simmer for 30-45 minutes.
- Liquidise soup to your preferred consistency.
- Add rice to serving bowl and pour hot soup over the top.
Questions & Replies
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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.
Very tasty soup! This version featured 1/4 oz. (about 1/3 small jar) of ground ginger, far more than I had expected, and far more than any other version of Mulligatawny Soup I found. If ginger is to be a major flavor, I think it should be fresh ginger. I chose not to liquidize the soup, and enjoyed the different textures. Made for Please Review My Recipe tag game.
This is a recipe you try for uniqueness and fun. There is an odd compatibility in the ingredients list, but the flavors do go together well. Nothing is too overpowering. This soup is actually very mild in flavor. I doubled the apple and coconut but still could not taste the coconut (DH said he didn't know there was any in it). By 'liquifying' I too it to mean to emulsify the soup by using a blender or a hand held emulsifier (I chose the latter). We both agreed it needs meat, some shredded chicken would be a wonderful addition. A great recipe to try when looking for something different with a mild flavor. :)
Oh dear. This is so good that I've been told it needs to be made at least once a week. It is delicious. I did not have chutney, so added more apple. I did not use the coconut, simply because I did not want to search for it. Used two large garlic cloves. At first I was not sure about it, but each spoonful made me more eager for the next. I loved the thickness that the roux provided, and did not bother to blend it - loved just as it is.