About this recipe: This aromatic Anglo-Indian soup is a curry house staple; why not try it homemade? The name mulligatawny comes from two Tamil words meaning 'pepper' and 'water'. How peppery you make it is up to you!
Used different ingredients. Fantastic soup....just like wine, it gets better with time. Two or three days later the soup tasted even better than the first day. In my opinion, the cream is completely unnecessay...sooo good w/o it.(and less fattening too) Even my 8 year old and 18month old ate it all asking for more...definitely double the recipe, or triple and freeze. Thank you so much! UPDATE: I have made this soup about 10 times now....I always double the recipe, add 3 tablespoons of yellow curry (so much more flavour) and I cut the apples in larger cubes coz you can taste them so much more like that, and I use brown rice instead of white and just let it simmer longer. SO GOOD! - 24 Jul 2008
Altered ingredient amounts. Really delicious! As is, a rich, decadent first course/starter. I admit, though, that I upped the curry to 2 tsp and added cayenne, as another reviewer suggested. I also added pre-cooked brown rice to the soup, rather than uncooked white rice, because I had a lot of extra in the fridge. I also minced the apple, so my cooked-fruit-shy husband wouldn't notice. He didn't have a clue! Updating my review here: I have since made this chunkier and another time pureed. We like it best either pureed or very finely chopped. - 24 Jul 2008
Delicious recipe. The only change I made was I grated the apple with a cheese grater instead of chopping it. The apples melted right into the soup and the soup was gorgeous. - 24 Jul 2008