Mulligatawny Soup

By • October 5, 2015 0 Comments

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Author Notes: I think that there must be at least million versions of Mulligatawny soup and that's probably not an exaggeration.The first time I heard of this soup was about 35 years ago and I thought it sounded Irish...ha, ha. My version is very simple and light and you probably already have all the ingredients on hand. One ingredient that I have seen in every version is apple.dymnyno


Serves 8

  • 1 1/2 cups celery, diced
  • 1 1/2 cups carrots, diced
  • 1 1/2 cups yellow onion, diced
  • 1/2 cup leeks, diced
  • 2 cups crisp apple,peeled and diced
  • 3+ tablespoons clarified butter (ghee)
  • 1 1/2 tablespoons fresh ginger, minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon tumeric powder
  • 4 cups chicken stock (or vegetable stock for a vegetarian soup)
  • 1 cup coconut milk
  • Greek yogurt
  • fresh cilantro
  • almonds, chopped finely or sliced
  1. In a large pot like a Dutch oven, add the carrots, celery and onion and saute until just softened, but not browning.
  2. Add the fresh ginger, leeks and the rest of the spices and stir to coat and mingle all the ingredients.
  3. Add 4 cups of chicken stock and simmer covered for about 45 minutes. Cool until you can safely puree 3/4 of the soup in a blender or by using an immersion blender.
  4. Add 1 cup coconut milk to the soup and reheat.
  5. Serve in bowls with a dollop of Greek yogurt, minced cilantro and chopped almonds.

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