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A recipe for Mulligatawny. Hi All! We’re reposting this recipe today because it’s one of my all time favorite soups ever, PLUS the Seinfeld soup Nazi thing will never ever get old. Although there are a plethora of Mulligatawny variations, from thin and broth-y to thick and rich, our falls under the “thick and rich” category. Don’t let the laundry list of ingredients scare you! This recipe is actually fairly easy despite what the list of ingredients might have you thinking. This is the perfect ‘cozy’ recipe for any chilly night and I highly recommend some of you giving it a whirl…it’s totally worth it, I promise!! Enjoy! Mulligatawny recipe. A great recipe for Mulligatawny soup. Today we have a soup for you that more of you might know about than you think… Mulligatawny! If some of you are still scratching your head, lets just say it was popularized by THIS guy, as one of his most prized soups (best episode ever, right?!). If you’ve never had it before that needs to change! I’ve had mulligatawny a number of times and each time I’ve had it, it’s been totally different.

The first time I had it was in London, when I was in high school. A “classic” version was set in front of me and I got a little sad. It looked like very watered down broth with bits of stewed onions, cabbage and black pepper sprinkled all around. When I tasted it though, the black pepper really stood out and the brothy soup ended up being pretty tasty when sopped up with warm, toasty crumpets. The next time I had it was back in the states. My family and I were trying out a new Indian restaurant that had opened up in our neighborhood. When I ordered the soup I didn’t even realize it was the “same” as what I had gotten in London. This soup was thick, creamy and bright yellow. It was filled with earthy spices like cumin, paprika, cardamom and also had sweet notes to it, which I later found out was from a combination of sautéed apples and raisins. The soup was served with rice and topped with this delicious braised and shredded lamb. So flavorful, and unique!

That night I discovered that there are hundred upon hundreds of versions of Mulligatawny, each different and special in its own way. I love that. So today we have our own version of one of my favorite soups! I went with the pureed creamy version because pureed and creamy is delicious and you still get nice texture from the rice, chicken, cilantro, and raisins. Don’t let the laundry list of ingredients intimidate you, this soup is actually very easy to throw together and everything goes into one pot, which is great and makes for an easy clean up! This soup also stores and reheats very well. Great for anytime of the day year round. This is my go to soup when I want something a little different, filling and absolutely delicious! xx, Jenny

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Serves 4 to 6

1/4 cup (1/2 stick) unsalted butter
1 yellow onion, chopped
2 ribs celery, diced
1 medium carrot, peeled and diced
1 red jalapeno, seeded and diced
3 garlic cloves, minced
2 teaspoons fresh ginger, peeled and minced
2 small apples, peeled, cored and diced
1 roma tomato, seeded and diced
2 1/2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon cracked black pepper
1 tablespoon minced thyme
1/2 cup red or yellow lentils (uncooked)
3 cups chicken stock
2/3cup coconut milk
salt to and extra black pepper to taste
toppings and garnish:
cooked jasmine rice
roasted and shredded chicken breast
golden raisins
cilantro, roughly chopped

1. Place a large pot over medium-high heat and melt butter. Add onion, celery, carrot, and jalapeno and sauté for 5 minutes. Add garlic, ginger, apples, and tomato and continue to sauté for an additional 3 minutes. Season with salt and pepper.
2. Add all the spices, thyme and lentils to the pot and sauté for 3 minutes. Add stock and bring to a boil. Reduce heat to medium, medium-low and simmer mixture for about 30 to 40 minutes or until lentils have cooked through.
3. Pour mixture into a blender or using and immersion blender, puree until smooth.
4. Pour mixture back into the pot and simmer for 2 minutes. Stir in coconut milk and adjust seasonings.
5. To serve: Place about 1/2 cup of rice at the bottom of each bowl and top with a ladle of soup. Top soup with shredded chicken, a sprinkle of raisins and finally the cilantro. Season with freshly cracked black pepper. Serve.

  1. Bianca Not Specified Not Specified

    Can’t wait to make this tonight! It’s bitterly cold and snowy in Montreal. Soup cures all. YUM!

  2. Bianca Not Specified Not Specified

    Can’t wait to make this tonight! It’s bitterly cold and snowy in Montreal. Soup cures all. YUM!

  3. dana Not Specified Not Specified

    Look so good! And so gorgeous : ) Must try soon!

  4. this is lemonade Not Specified Not Specified

    Delicious looking! The first (and ever actually) time I tried mulligatawny was from a Covent Garden Soup carton and it was yummy! Love the sweet notes with the curry spices. Cilantro (we call it coriander) is my absolute all time favourite herb too. Thanks for sharing a recipe for this. Over here, spring is trying to fight off winter and has not yet won through. A nice warming soup is definitely in order :)

  5. tara Not Specified Not Specified

    This looks delicious! Thanks for sharing!

  6. Sigrun Not Specified Not Specified

    Oh, sounds wonderful, will try this for sure!

  7. Sarah Not Specified Not Specified

    MMMM this does look delicious! perfect for the rainy weather we’ve been getting here in Queensland!

  8. Melissa Bryson Not Specified Not Specified

    This looks fantastic. I plan to make it soon!!

  9. lynn @ the actor's diet Not Specified Not Specified

    i’m such a freak about soup – can’t believe i’ve never had/heard of this before!

  10. Sahar Not Specified Not Specified

    This look delicious! My dad really likes mulligatawny from this place we’ve been going to for years and I have been trying to find a recipe he’ll approve of forever. I have to try this one soon…

  11. Nancie (Painted Palate) Not Specified Not Specified

    This is the first Mulligatawny recipe that actually looks delicious to me – will try this weekend! Really great food styling and photos, by the way!

  12. Mimi Not Specified Not Specified

    This looks so good!

  13. Lauren Not Specified Not Specified

    This looks great! What did you put on the chicken, or what did you roast it with? It looks like it’s also covered in spices.

    • Jenny Park Not Specified Not Specified

      Hi! I just shredded the breast off of a roasted chicken and threw it into a pan with a little oil, garlic, smoked paprika, cayenne and I hint of cumin!

  14. Ellie Not Specified Not Specified

    Do you have a recipe for the chicken used on top?

  15. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    I was praying you guys would reference the Soup Nazi episode!!! I’m so glad I know what they were talking about now! I understand why it was a prized recipe! Looks so delicious!

  16. tami Not Specified Not Specified

    killin’ me with this. also – this color combo slays! <3

  17. Sarah Redmond Not Specified Not Specified

    Aside from wanting these flavours right now, I also want them in the bowls. Please tell me these are from somewhere easily obtainable so that I can cover my kitchen in them!

  18. Isobel Weiner Not Specified Not Specified

    This looks so tasty….YUM! I will be making this for sure. I love soup and love all your recipe’s so I am sure it will be yummy. (I have recently just moved to Melbourne and have a blog on my adventures in the new city) Thank you so much. xxx

  19. kalipeach Not Specified Not Specified

    I am going to make this tonight. I cannot find a red jalapeno. Can I subsituite a green jalapeno pepper?

  20. Gloria Not Specified Not Specified

    Made this today it was delicious. Spicy with just a bit a sweetness. Does take some prep time , but well worth it.

  21. Morgan Not Specified Not Specified

    Made this for dinner tonight, and it was great! I really made no variations, alas, we had no celery so that was omitted. Other than that I followed the recipe to the T and it was great! Thanks for another delicious dinner idea!

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  24. Kelly @ Running Blonde Not Specified Not Specified

    I loved this recipe so much I had to try it! I also shared my success on my blog! Thank you so much for the inspiration!

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  26. Lauren @ The Frugal College Graduate Not Specified Not Specified

    Love, love, love this recipe! It’s a great way to use up those couple of carrots/apples hanging out in my fridge :)

  27. Lisha Not Specified Not Specified

    This looks really tasty and authentic. I can’t have lentils — do those just serve as a thickening agent? Is there a substitute you might recommend? Thanks!

  28. Anonymous Not Specified Not Specified

    Made this tonight on a rainy day. Turned out really good. Did not put jalapeños, because I thought it would become too spicy but it is not spicy at all. Next time will be adding jalapeños. YUM!

  29. Janet Not Specified Not Specified

    Made this with leftover lamb meat and gravy. Spicing was perfect! It was a big hit. Thanks for sharing

  30. Luci Parker Not Specified Not Specified

    U must be reading my mind I was just going to ask u if u had a recipe for Mulligatawny soup and VOILA I didn’t have to ask Thank you so much I lost mine somewhere along the line

  31. Julie Lovell Not Specified Not Specified

    Never had or heard of anything like this! I love yellow curry though so this is definitely pinned for future use!

  32. Marry Not Specified Not Specified

    Oh lala, Yummy! I love this soup. Used 2 T coconut oil instead of butter, (picky boyfriend) and a purple carrot from the farmer’s market so my soup came out a kind of burgundy color. So good. Big Thank You for this recipe.

  33. jen Not Specified Not Specified

    Hi. Is the coconut milk the type in a can typically used in soups or the drinking kind that usually comes in cartons near the milk in the dairy aisle?

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