Mulligatawny – curried soup

I don’t know about you lot, but I’ve been feeling this cold particularly badly and lately all I want to make is soup. And what better way to warm up than to curry it up with a good old mulligatawny?

Maybe I love this soup so much because, like me, it has a mix of cultures behind itself. This british-indian recipe is a go-to for cold days, and it’s even become a comfort food in my home. Funny to think the first time I ever tried it was in Berlin! It’s very easy to adapt to whatever you have at home, and extremely easy to make it vegan or vegetarian. Check out the tips below, and don’t forget to add yours in the comments!

This should be more than enough for 2-3 people with an appetite:

  • 3 tbsp butter
  • 2 onions, finely chopped
  • 1 or 2 garlic cloves
  • 2 big carrots, peeled and diced
  • 1 tomato tin (I prefer diced, rather than pureed)
  • 1 apple
  • 250g boneless chicken (for vegan version see Bonus Tips below)
  • 1.5l vegetable or chicken stock
  • fresh coriander
  • curry powder
  • 200ml coconut milk
  • juice of half a lemon
  • 200g rice

  1. In a deep soup pot, heat up the butter and brown the onion and garlic cloves for 3 minutes on medium high. You can leave the cloves whole, or you can take them out and blend them into the stock if you prefer.
  2. Throw in the carrots and brown for a further 5 minutes. Then add the tomato.
  3. Wash, core and dice the apple and add to the pot.
  4. Once it starts to bubble, add the stock and the chicken.
  5. If you have a pestle and mortar, use it on the coriander to form a paste. Pour this into the soup and add curry powder to taste.
  6. Lower the heat and bring to a simmer.
  7. Once the chicken is cooked, take it out and either chop or pull apart.
  8. Finally, add the coconut milk, lemon juice, salt and pepper to taste.
  9. In a different pot, boil some water and cook the rice. Drain and add to two bowls. Pour some of the soup on top of the rice, and enjoy!


  • Use any vegetable you like. My favourites are: courgette, celery, parsnip, fresh tomato and/or sweet potato.
  • Lentils go very well with this soup, instead of rice. I mostly use red lentils. Another option would be quinoa.
  • Instead of coconut milk, you can also use sour cream or creme fraiche.
  • To make vegan substitute the following: butter for coconut oil, chicken for vegetables and chicken stock for veggie stock.
  • This can also be made in the slow cooker. Simply put all of the ingredients in the slow cooker at once and cook on low for about 8 hours, and voilà!