published Jan 06, 2023, updated Oct 29, 2023 Soup recipes are some of my favorites to master and share, and today I have a gem for you. Mulligatawny soup is an Indian inspired dish with the perfect balance of savory spice. It’s brimming with warming aromatic spices like cumin, turmeric, garlic, ginger and more. A mix of fresh vegetables and apples are delicately sauteed before being pureed into a silky smooth broth. We add a dash of flour, some basmati rice, and voila — a sensational soup is born. I first tasted this soup years ago at a restaurant called Bombay in San Diego. It was heavenly and so exotic in flavor. When I went to India and travelled through Delhi, Agra, Jaipur and Ranthambore, it was no where to be found! Was it just in the southern parts of India? I realized it was really a British version of an Indian soup. Inspired by India’s very own hot and spicy rasam, Mulligatawny Mughlai soup is part Indian and part British. The story goes that this soup was invented during colonial rule when the British kept requesting the soup as the first course and was adapted over time for their tastes. Don’t be thrown off by the apples. You probably aren’t used to cooking with them this way, but I’m sure you’ll be impressed! They add a subtle sweetness that brings the other flavors to life. And we can’t forget about the coconut milk! This gets added at the very end and adds a richness that really brings the whole shebang together. The coconut milk also gently tones down the level of spiciness. That’s one of the great things about this mulligatawny soup recipe — it warms you from the inside out without being overpowering. I hope you enjoy my take on this Mulligatawny Soup inspired by my memories of the soup I first tasted years ago as well as my friend Dan Toombs’ version over on his site The Curry Guy. Love this recipe? Share it with the world on Pinterest.
