About this recipe: Literally meaning "pepper water", mulligatawny soup is an Anglo-Indian invention. It was created by servants to the Raj, who demanded a soup course from a culture that had never produced one. You can make this soup a day ahead and add diced chicken for a hearty meal.
Used different ingredients. This recipe is very aromatic and wonderful. I did change a few things because of difficult-to-find ingredients, and preference. For example, I actually opted not to use the blender because I love soup to have chunks of veggie in it. I also added 3 chicken breasts cut into small pieces, so my version was more like a REALLY tasty chicken soup. I used ground cardamom, and curry spices instead of the actual fresh leaves and pods. Despite the simplifications/substitutions, this soup was INCREDIBLE. This is one of the best recipes on the whole site... - 24 Jul 2008
Absolutely delicious. Had never tried to make Mulligatawny soup before, but will definitely be making it again. Already a favourite of mine! - 21 May 2010
Seriously excellent recipe. Anyone familiar with cooking Indian food will find it a breeze to make and anyone familiar with the taste of Indian food will know this ranks among the best Mulligatawny recipes. Do yourself a big favour, chefs: Roast and grind your own cumin, corriander seed, clove and cinnamon and make a slow-cooked caramel coloured ghee to cook with. Really killer recipe. - 24 Jul 2008