Hearty Mulligatawny Soup

Hearty Mulligatawny Soup

I fell in love with this soup at Fresh Thyme Soup Company in Hillsboro, Oregon. Mulligatawny soup has the sweet undertones of Moroccan food and the curry flavors of Indian food. I particularly loved the raisin and coconut garnish on my first bowl of Mulligatawny soup.

This recipe for Hearty Mulligatawny Soup is loosely based on a recipe from America’s Test Kitchen. They are the best source to start with something amazing and evolve from there. I added more vegetables, some applesauce, and definitely my favorite garnishes. This recipe can be vegetarian, but adding some diced chicken makes this a very hearty soup.

This soup is pureed partway through cooking to create a robustly flavored broth. Then the vegetables are added and cooked. It’s a great technique for getting the amazing flavors into every bite.

Ingredients for the Hearty Mulligatawny Soup:

There are a lot of ingredients in this soup, and each one contributes to a rich, velvety, flavorful soup!

• Unsalted butter: Used to saute the garlic, ginger, and onions.
• Garlic:
• Fresh grated ginger: Definitely use fresh grated ginger. The flavor is so much better!
• Onions:
• Tomato paste:
• Unsweetened shredded coconut: This ingredient contributes to the strong coconut flavor this soup needs. The most effective way to achieve that flavor is through the shredded coconut.
• Spices: Curry powder, Cumin, Cayenne pepper, Salt, Pepper
• All-purpose flour: Used for creating a roux. You could use GF flour blend.
• Chicken broth:
• Chicken: shred or chop already cooked chicken to make a hearty soup.
• Vegetables and fruits: Carrots, Celery, Red pepper, Banana (adds a rich, sweet flavor), Applesauce
• Granulated sugar: Used to even out the spices.
• Garnish: Plain Greek yogurt, Cilantro or Parsley, Golden raisins, Finely shredded coconut

How to Make the Hearty Mulligatawny Soup:

1. In a large stockpot over medium heat, heat the butter until foaming. Add garlic and ginger and stir for 30 seconds. Add diced onions and tomato paste, and cook, stirring frequently, until onions are tender, about 3 minutes.
2. Stir in the coconut and cook until fragrant, about 1 minute. Add spices: curry powder, cumin, and cayenne pepper, plus flour. Stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth. Increase the heat to medium-high and bring to a boil.
3. Carefully pour half the hot soup into a blender. Puree in batches so the hot liquid does not expand too quickly in the blender. Wash and dry the pot, then return the pureed soup to the pot on medium-high heat. Add the carrots, celery, pepper, banana, and applesauce. Bring to a boil, cover, and reduce the heat to low until the vegetables are tender, 15-20 minutes (depending on the size of the vegetables). Add already cooked and chopped chicken.
4. Season the soup to taste with salt, black pepper, and granulated sugar.
5. Garnish with a dollop of plain yogurt, minced cilantro or parsley leaves, golden raisins, and finely shredded coconut.
6. This soup can be refrigerated for up to 3 days.

Enjoy this delicious soup!

–Kim

Print Recipe

Hearty Mulligatawny Soup

Mulligatawny Soup is an Indian and Moroccan style soup with curry flavors and vegetables, plus sweet tones of banana, apple, coconut and raisins. This unusual soup is bound to become a cold weather staple.

Total Time40 minutes mins

Course: Soup

Cuisine: Indian

Keyword: curry, soup, vegetables

Servings: 6 people

Author: Kim Melanson

Ingredients

• (recipe based on americastestkitchen.com)
• 3 Tablespoons unsalted butter
• 4 teaspoons minced garlic
• 1 ½ Tablespoons fresh grated ginger
• 2 medium onions diced
• 1 teaspoon tomato paste
• ½ cup unsweetened shredded coconut
• 1 ½ Tablespoons curry powder
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper optional
• ¼ cup all-purpose flour
• 6 cups chicken broth
• 2 medium carrots peeled and diced
• 1 medium rib celery diced
• 1 red pepper diced
• 1 medium banana very ripe and peeled
• ½ cup applesauce
• cooked chicken shredded or chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon granulated sugar
• Plain Greek yogurt garnish
• 2 Tablespoons minced fresh cilantro or parsley leaves garnish
• Golden raisins garnish
• Finely shredded coconut garnish

Instructions

• In a large stockpot over medium heat, heat the butter until foaming. Add garlic and ginger and stir for 30 seconds. Add diced onions and tomato paste, and cook, stirring frequently, until onions are tender, about 3 minutes.
• Stir in the coconut and cook until fragrant, about 1 minute. Add spices: curry powder, cumin, and cayenne pepper, plus flour. Stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth. Increase the heat to medium-high and bring to a boil.
• Carefully pour half the hot soup into a blender. Puree in batches so the hot liquid does not expand too quickly in the blender. Wash and dry the pot, then return the pureed soup to the pot on medium-high heat. Add the carrots, celery, pepper, banana, and applesauce. Bring to a boil, cover, and reduce the heat to low until the vegetables are tender, 15-20 minutes (depending on the size of the vegetables). Add already cooked and chopped chicken.
• Season the soup to taste with salt, black pepper, and granulated sugar.
• Garnish with a dollop of plain yogurt, minced cilantro or parsley leaves, golden raisins, and finely shredded coconut.
• This soup can be refrigerated for up to 3 days.