Embrace warmth and vibrant flavors this season with our Simple Creamy Mulligatawny Soup. This hearty, yet remarkably healthy and dairy-free, recipe offers a delightful escape from heavy holiday fare. It’s a beautifully balanced curry-flavored soup, rich with tender chicken, sweet carrots, and a surprising, refreshing twist of apple that elevates every spoonful.
Life can get incredibly hectic, especially during the holiday season or after a big life event like moving. I confess, months after relocating, some boxes remain unpacked, filled primarily with toys. It seems my kids are perfectly content with the treasures already liberated, so why invite more clutter into our home? This minimalist approach has its merits, yet the holidays often bring a delightful, albeit overwhelming, influx of new toys. It’s a joyful challenge many parents face – balancing festive generosity with maintaining a semblance of order!
Amidst the whirlwind of holiday preparations, gift lists, and the occasional battle against multiplying stuffed animals (they truly do, I swear!), it’s easy to feel a bit worn out. And let’s be honest, all those delicious holiday treats, while wonderful, can leave us craving something lighter, yet equally satisfying. This Mulligatawny Soup steps in as the perfect December dinner solution. It strikes that ideal balance: light enough to feel wholesome, yet hearty enough to truly comfort and nourish.
Perhaps you’re wondering, “What exactly is Mulligatawny Soup?” This intriguing dish is a delicious culinary crossroads, a British-Indian fusion that brings together the best of both worlds. The name itself, “Mulligatawny,” is derived from the Tamil words “milagu” (pepper) and “tanni” (water), hinting at its spicy origins. Over time, as it traveled from India to British tables, it evolved from a simple pepper water to a more elaborate, often creamy, soup incorporating a variety of vegetables, meats, and spices. It’s a testament to how food traditions merge and transform, creating new, beloved classics.
The Heart of the Flavor: What Makes This Mulligatawny Special
At its core, this Mulligatawny recipe blends familiar comfort with exotic flair. It starts with the beloved trio of chicken soup ingredients: fresh celery, aromatic onion, and sweet carrots, forming a robust base. But then, the magic happens. We introduce yellow curry powder, infusing the soup with its characteristic warm, earthy, and slightly spicy notes. This isn’t just a flavor enhancer; it transforms the entire profile, transporting your taste buds to a vibrant Indian-inspired kitchen.
The true genius of Mulligatawny, and a highlight of this recipe, is the addition of apple. Yes, apple in soup! While it might sound unconventional to some, the grated apple contributes a subtle sweetness and a hint of tartness that perfectly complements the savory chicken and the complex spices of the curry. It brightens the soup, creating a more dynamic and utterly irresistible flavor experience. You’ll be amazed at how well it integrates, providing a unique twist that sets this Mulligatawny apart from your average chicken soup.
Dairy-Free Creaminess and a Smart Twist on Thickening
Many traditional creamy soups rely on heavy cream, but for those seeking a dairy-free option or simply looking to reduce calories without sacrificing texture, this recipe has an ingenious solution. We achieve a rich, velvety consistency using an Almondmilk Cashewmilk Blend. This blend is a fantastic alternative, providing a smooth, luxurious mouthfeel that truly enhances the soup’s richness without any dairy. It’s a game-changer for a healthy, yet indulgent, meal. You won’t miss the cream, I promise!
Another unique element in my version is the use of shredded potato instead of the more traditional rice. While rice can certainly work, I find that shredded potato, much like in my popular Beef Barley Soup, thickens the soup beautifully, adding a lovely texture and body. It slowly releases its starches as it cooks, creating a naturally thick and comforting broth. This swap also ensures that every spoonful is packed with flavor and substance, making it a truly filling meal.
Quick to Prepare, Deep in Flavor
One of the best features of this Mulligatawny Soup is how simple it is to bring together. With just 15 minutes of prep time and around 30 minutes of cooking, you can have a gourmet-tasting meal on your table in under an hour. It’s perfect for busy weeknights when you crave something special but don’t have hours to spend in the kitchen. The process involves sautéing aromatics, building a flavorful curry base with flour, then simmering it all with broth, milk blend, chicken, and the star ingredients—apple and potato—until everything is tender and infused with incredible depth.
The result is a golden-hued soup, brimming with wholesome ingredients and layered flavors. Each spoonful delivers a medley of textures from the tender chicken, soft carrots, and perfectly cooked potato, all enveloped in a creamy, subtly spiced broth. Garnish with fresh cilantro, thinly sliced radishes for a peppery crunch, creamy avocado, or a squeeze of lime for an added burst of freshness, and you have a truly unforgettable bowl of comfort.
If you give this delightful Mulligatawny Soup a try, be sure to snap a photo and share it on social media using the hashtag #thefoodcharlatan. I absolutely love seeing your culinary creations!
Explore More Comforting Soup Recipes!
- Turkey Barley Soup (Slow Cooker): << a consistently popular choice for good reason!
- Cream Cheese Chicken Chili<< incredibly easy and irresistibly creamy.
- Kale, Chicken, and White Bean Soup with Parmesan Shavings << a nutritious and flavorful option.
- Sicilian Chicken Soup from A Dash of Sanity << for another fantastic chicken soup idea.
- Verde Chicken Soup from She Wears Many Hats << if you love vibrant, zesty flavors.
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Creamy Mulligatawny Soup
15 minutes
30 minutes
45 minutes
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3/4 cup chopped celery
- 2 carrots, chopped (about a cup)
- 1 tablespoon flour
- 2 tablespoons yellow curry
- 6 & 1/2 cups chicken broth
- 2 & 1/4 cups Almond Breeze Almondmilk Cashewmilk Blend
- 1 large apple, peeled and shredded/grated
- 1 large potato, peeled and shredded/grated
- 2 cups cooked chicken, chopped
- 2 teaspoons kosher salt
- 1/4 teaspoon thyme
- salt and black pepper, to taste
Garnishes:
- avocado
- radishes, thinly sliced
- cilantro
- limes
Instructions
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In a large soup pot, heat olive oil over medium heat.
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When it is hot add the chopped onions, celery, and carrots. Saute for 7-8 minutes, or until the onions are translucent. (The carrots don’t have to be soft)
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Slowly sprinkle the flour and curry over the vegetables, stirring to prevent it from clumping. Cook, stirring, for another 2-3 minutes.
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Gradually stir in the chicken broth and the Almondmilk Cashewmilk Blend. Don’t do it too quick, you want it to thicken without making lumps.
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Bring the mixture to a boil and then reduce to a simmer. Simmer for about 15 minutes, or until the carrots are tender.
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Meanwhile, shred the apple and potato. Add them to the soup along with the chicken, 2 teaspoons salt, and thyme.
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Bring to a boil, reduce to a simmer, and cook for another 20-30 minutes. The soup is done when the potatoes are tender. Season with more salt and pepper to taste.
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Garnish with avocado, radishes, cilantro, and limes.