Mulligatawny Soup is a creamy, curry soup with Indian origins. This soul-warming soup has a smoky-sweet flavor with chicken, rice, golden raisins, carrots, and apples spiced with curry and thyme.
What is Mulligatawny Soup?
What to Serve with Mulligatawny Soup
Ingredients in Mulligatawny Soup
The recipe calls for a few teaspoons of flour to help thicken the soup. However, if you are gluten intolerant, there are a few simple substitutions you can do. Firstly, you can opt to simply leave it out completely and just be sure to use heavy cream (not half and half). The cream will keep the soup thick.
Another option is to use arrowroot or potato starch (not cornstarch), but instead of adding it at the first of the recipe, wait until the soup is done. If you feel you would like it thicker, follow the directions on the package for thickening soups. I would suggest mixing 1 tsp arrowroot with 2 tsp cold water together and adding it to the soup.
If you love the flavor of curry powder, you’re sure to be a fan of Mulligatawny Soup. Even if you aren’t a huge curry fan, I’d venture to guess you still might really like it. While you can taste the curry, the sweetness of the other ingredients takes the edge off a bit, so to speak.
Curry powder is a blend of spices including turmeric, ginger, coriander, cumin, mustard seed, and can include other spices to give it more heat. The main spice is turmeric, which gives it that famous bright yellow color. You can make your own curry powder, but it’s much easier to simply stock up and grab a bottle at the grocery store.
It’s also important to note that while curry powder is often used in conjunction with hot, peppery spices, the curry itself is not spicy. This Mulligatawny Soup, for example, has zero spice, so it is perfect for children as well as adults who don’t love spice.
- anti-inflammatory properties
- anti-bacterial properties
- may prevent cancer
- helps to treat and manage diabetes
- aids with depression
- assists with the prevention of Alzheimer’s disease
- increases your body’s capacity for antioxidants
- linked to improved brain function
- may help decrease the risk of brain disease
How to Make Mulligatawny Soup
- 1/2 c. butter
- 1/2 c. chopped onion
- 2 large carrots shredded
- 3 tsp. flour
- 3 tsp. curry powder
- 8 cups chicken broth 2 large cartons
- 1 apple peeled and diced
- 2 chicken breasts cubed very small and cooked
- 3/4 c. white rice
- 3/4 c. golden raisins
- salt and pepper to taste
- two pinches dried thyme
- 1 c. heavy cream or half and half if you want it a little lighter
- Saute the onion and shredded carrots in the butter in a large pot. Add flour and curry and cook five more minutes. Stir in the chicken broth and bring to a boil.
- Reduce to a simmer for about 30 minutes. While simmering, cook the chicken pieces in a fry pan. Add chicken, apple, rice, raisins, thyme, salt, and pepper to the soup.
- Simmer for 20 more minutes until the rice is done. When there is about 2 minutes left, stir in the cream.