I started making Mulligatawny Soup when I was in highschool. I worked at a SouthWest themed restaurant in Kamloops from 15 through till just after I turned 20. Mulligatawny is a curry flavored soup, many mistake as the ‘national soup of India’. This isn’t so. Some people put noodles in it. Sometimes I even put chicken in it, but the best way to serve it is blended and pushed through a fine sieve. When done properly, it should have a hearty and velvety texture. I hold this recipe closely to my chest as giving it up with also give up any control I have over Paul Rovers. I have let him have spoonfuls of this soup on occasion, but a bowl would literally send him over the moon. The only thing that this soup is really missing is pork, but I have been know to either float bacon bits on top of this soup (the texture will hold it), or croutons made crunchy in bacon fat. That being said, here are the ingredients. The specific method will go to the grave with me.
- Sweet Potatoes (other methods use Tumeric for the bright orange color)
- Onions
- Olive Oil
- Carrots (also adds to the color)
- Curry Powder
- Chicken Stock
- and Coconut Milk
It is really cheap to make (<$10 for about 6L) and freezes well. I know some people who add lentils to the soup. I have, but don’t notice any difference. If I’m looking to inject some protein, I’ll poach some white chicken meat and then put it in the soup to further stew. I like to drizzle a little EVOO on top with a dash of fresh lemon juice.
