Creamy Mulligatawny Curry Soup Recipe

Introduction

Mulligatawny soup is a comforting and fragrant dish with roots in Indian and British cuisine. This hearty, spiced soup combines fresh vegetables, warming spices, and a touch of sweetness for a delicious meal that’s perfect year-round.

Ingredients

• 20g butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 garlic cloves, chopped
• 1 thumb-sized piece ginger, peeled and grated
• 1 eating apple, cored and chopped
• 1½-2 tbsp medium curry powder
• 1 tsp ground cumin
• ¼ tsp sweet smoked paprika
• 1.2l hot chicken stock
• 1 tbsp tomato purée
• 100g basmati rice
• 1 tbsp mango chutney
• ½ lemon, juiced
• ½ small bunch of coriander, shredded
• Yogurt, to serve

Instructions

1. Step 1: Heat the butter and olive oil in a casserole dish over medium heat. Add the onion and celery with a pinch of salt and fry gently for 10-12 minutes until softened and translucent.
2. Step 2: Stir in the carrots, parsnip, garlic, ginger, and apple. Cook for an additional minute to combine the flavors.
3. Step 3: Add the curry powder, ground cumin, and smoked paprika to the vegetables, stirring well to coat them with the spices.
4. Step 4: Pour in the hot chicken stock and add the tomato purée. Season to taste. Bring the mixture to a low simmer, cover, and cook for 40 minutes.
5. Step 5: While the soup simmers, rinse the basmati rice under cold water. Cook it in boiling water for 10 minutes, then drain.
6. Step 6: Blend the soup using a blender until smooth and creamy.
7. Step 7: Stir the cooked rice into the blended soup along with the mango chutney, lemon juice, and half of the shredded coriander. Adjust seasoning if needed.
8. Step 8: Serve the soup in bowls, garnished with the remaining coriander and a dollop of yogurt.

Tips & Variations

• For a vegetarian version, substitute the chicken stock with vegetable stock and omit the butter or replace it with a plant-based alternative.
• Add diced cooked chicken or lentils to make the soup more filling.
• Adjust the curry powder to taste, adding more for extra heat or flavor.
• Use Greek yogurt for a creamier topping and a slight tang.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens when chilled, add a splash of water or stock when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mulligatawny soup ahead of time?

Yes, the flavors develop well after resting, so preparing it a day in advance can enhance the taste. Just reheat thoroughly before serving.

Is Mulligatawny soup spicy?

The soup has a mild to medium spice level from curry powder and other spices, but you can adjust the heat by increasing or reducing the amount of curry powder used.

Creamy Mulligatawny Curry Soup Recipe

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★★★★★

4.9 from 60 reviews

• Author: Ethan
• Total Time: 65 minutes
• Yield: 4 servings 1x

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Description

A comforting and flavorful Mulligatawny soup combining fragrant spices with fresh vegetables, tender apple, and a hint of mango chutney, finished with creamy yogurt and fresh coriander. Perfect as a warming lunch or light dinner.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 onion, finely chopped
• 2 celery sticks, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 garlic cloves, chopped
• 1 thumb-sized piece ginger, peeled and grated
• 1 eating apple, cored and chopped
• ½ small bunch of coriander, shredded

Spices and Condiments

• 1½–2 tbsp medium curry powder
• 1 tsp ground cumin
• ¼ tsp sweet smoked paprika
• 1 tbsp tomato purée
• 1 tbsp mango chutney
• ½ lemon, juiced

Fats

• 20g butter
• 2 tbsp olive oil

Stocks and Grains

• 1.2l hot chicken stock
• 100g basmati rice

To Serve

• Yogurt, to serve

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Instructions

1. Prepare the base vegetables: Heat the butter and olive oil in a casserole dish and fry the finely chopped onion and chopped celery with a pinch of salt for 10-12 minutes, stirring occasionally, until they are softened and translucent.
2. Add vegetables and spices: Stir in the chopped carrots, parsnip, garlic, ginger, and apple. Cook for 1 more minute to combine flavors. Then add the medium curry powder, ground cumin, and sweet smoked paprika, stirring well to coat the vegetables.
3. Add liquids and simmer: Pour in the hot chicken stock and add the tomato purée. Season with salt and pepper to taste. Reduce the heat to low, cover the casserole dish, and let the soup gently simmer for 40 minutes until the flavors meld and vegetables are tender.
4. Cook the rice: While the soup simmers, rinse the basmati rice under cold water until clear. Cook the rice in boiling water for 10 minutes until tender. Drain and set aside.
5. Blend the soup: Use a blender to blitz the soup until it is smooth and creamy.
6. Combine rice and finishing touches: Stir the cooked rice into the blended soup along with the mango chutney, lemon juice, and half of the shredded coriander. Taste and adjust seasoning as needed.
7. Serve: Ladle the soup into bowls and top each serving with the remaining fresh coriander and a dollop of yogurt for a creamy finish.

Notes

• Use medium curry powder for balanced spice, but adjust according to your heat preference.
• You can substitute chicken stock with vegetable stock for a vegetarian version but omit yogurt or use a plant-based alternative.
• Blending the soup smooth is traditional, but you can leave it chunky if preferred.
• Yogurt adds a cooling contrast; use Greek yogurt for a richer texture.
• Serve with warm naan bread or crusty bread for a hearty meal.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired British

Keywords: Mulligatawny soup, Indian soup, curry soup, chicken stock soup, creamy soup, vegetable soup, easy soup recipe