Mulligatawny Soup

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This reminds me of a wonderful Indian restaurant Pat and I used to frequent when we lived in California.

Preparation time: 1/2 hour
Cooking time: 45 minutes

Difficulty: Easy - for beginners


1/2 cup finely chopped celery
1 cup diced onion
3 Tbsp butter
1/2 cup flour
1 1/2 Tbsp curry powder
1 qts chicken broth
1/2 cup tomato puree
2 granny smith apples, peeled and diced
1 cup diced eggplant
1/2 cup shredded coconut (unsweetened)
1/2 cup heavy cream
Jasmine rice


1. Saute celery onion and butter until clear.
2. Make roux by adding flour and curry. Whisk in chicken broth.
3. Add tomato puree, apples, eggplant and coconut.
4. Simmer 30 minutes. Puree in blender. Add cream.

Serve over prepared Jasmine rice.

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