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    Mulligatawny Soup

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    Rich, hearty, and lightly spiced — Mulligatawny Soup is a soul-warming fusion of Indian and British culinary traditions. Packed with vegetables, rice, and often chicken or lentils, it’s a creamy, comforting soup with a golden hue and a complex depth of flavor.

    Origin Mulligatawny Soup

    The name “Mulligatawny” comes from the Tamil words milagu (pepper) and tanni (water). Originally a thin, peppery broth served in South India, it was adapted by British colonists into a thicker, curry-flavored soup with European ingredients like cream and meat.

    What I Love About This Recipe

    It’s cozy and filling — the perfect mix of spice and creaminess. You get the richness of a curry, the comfort of a stew, and the balance of sweet, savory, and spicy all in one bowl.

    Also Read : Burmese Chicken Curry (Ohn Hnhet Chet)

    Mulligatawny Soup
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    Mulligatawny Soup

    Recipe by RecipeWikki
    Servings
    +
    –

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    350

    kcal

    Ingredients

    • 1 tbsp butter or oil

    • 1 small onion, chopped

    • 2 g arlic cloves, minced

    • 1 inch ginger, grated

    • 1 c arrot, diced

    • 1 c elery stalk, diced

    • 1 apple (preferably tart), peeled and chopped

    • 1 tsp curry powder

    • 1/4 tsp turmeric

    • 1/4 tsp cumin

    • Salt and black pepper, to taste

    • 1/2 cup red lentils or cooked shredded chicken

    • 4 cups chicken or vegetable broth

    • 1/2 cup cooked rice

    • 1/2 cup coconut milk or cream

    • L emon juice, for serving

    • Fresh cilantro, for garnish

    Directions

    • Heat butter or oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent.
    • Stir in garlic, ginger, carrot, celery, and apple. Cook for 5 minutes, until softened.
    • Add curry powder, turmeric, cumin, salt, and pepper. Stir to coat the veggies in the spices.
    • Add broth and lentils (or chicken). Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are soft and flavors meld.
    • Stir in cooked rice and coconut milk. Simmer for another 5 minutes.
    • Taste and adjust seasoning. Add a squeeze of lemon juice for brightness.
    • Serve hot, garnished with fresh cilantro.

    Notes

    • Easily make it vegetarian by using lentils and vegetable broth.
    • You can purée half the soup for a creamier texture or leave it chunky.
    • Great for meal prep — it thickens and tastes even better the next day.

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