Mulligatawny Soup : A Healthy Yellow Curry Soup Recipe for Cozy Winter Nights

If you’re searching for a soup that’s both comforting and packed with bold flavor, look no further than Mulligatawny Soup. This fragrant, curry-infused soup has roots in Indian cuisine, was adapted by the British during colonial times, and today, it stands as a hearty fusion dish perfect for any chilly evening. Light enough to be healthy but rich enough to satisfy, it’s a must-try for any home cook who loves spice, comfort food, or international flavors.

Perfect for anyone seeking easy broth-based soup recipes, winter soup recipes, or a new way to enjoy curry spices, Mulligatawny delivers on every level—warm, nutritious, and incredibly flavorful.

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What Is Mulligatawny Soup?

Mulligatawny (pronounced mull-uh-guh-TAW-nee) is a soup with South Indian origins, derived from the Tamil words “milagu” (pepper) and “tanni” (water), which literally means “pepper water.” Originally a thin, spicy broth, the dish was transformed by British colonizers into a creamy, stew-like soup with added meat, vegetables, rice, and curry spices.

Today, it’s often made with chicken or lentils, apples for sweetness, and a warming blend of curry powder and turmeric. You can think of it as a healthy yellow soup recipe with a base of vegetables and warming spices, ideal for cold months or when you need something soothing and nourishing.

If you’re exploring a soup lineup for winter, be sure to also check out our creamy mushroom soup or pumpkin chicken chili to keep your cozy rotation going.

Ingredients for Mulligatawny Soup

This recipe is flexible, but here’s a classic ingredient list based on the original AllRecipes version, with an emphasis on wholesome, pantry-friendly items:

• 1/4 cup butter
• 1 small onion, diced
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 apple, peeled, cored, and diced
• 1/2 cup cooked, diced chicken
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth (low-sodium preferred)
• 1/2 cup cooked white rice
• 1/2 cup half-and-half
• Salt and pepper, to taste

You can swap ingredients to fit dietary needs or taste preferences. Want it meat-free? Try it with lentils or chickpeas. Need it creamier? Use coconut milk. Want to add texture? Toss in some cauliflower florets or corn.

For more creamy soup inspiration, you may love this copycat Zupas cauliflower soup, which also uses a blend of veggies and rich flavor.

Kitchen Tools You’ll Need

To make this Mulligatawny Soup at home, you’ll only need basic kitchen tools:

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and sharp knife
• Measuring cups and spoons
• Ladle
• Optional: immersion blender for smoother texture

This recipe comes together quickly and doesn’t require a blender unless you prefer a creamy finish.

How to Make Mulligatawny Soup

This easy broth-based soup recipe can be ready in about 40 minutes, making it ideal for busy weeknights.

1. Sauté the aromatics
   In a large pot, melt the butter over medium heat. Add chopped onion, celery, carrot, and apple. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
2. Add the chicken and flour
   Stir in the diced, cooked chicken. Sprinkle the flour and curry powder over the vegetables and stir until everything is well coated and the flour is absorbed, about 1–2 minutes.
3. Add broth and rice
   Gradually pour in the chicken broth, stirring to avoid lumps. Add the cooked rice. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
4. Finish with cream
   Stir in the half-and-half and heat through, but do not let it boil. Taste and adjust seasoning with salt and pepper.
5. Serve hot
   Ladle into bowls and garnish with fresh parsley or a swirl of cream, if desired.

Want to make it vegan? Swap the chicken for lentils and use coconut milk instead of dairy.

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Why This Is a Healthy Yellow Soup Recipe

Mulligatawny might feel indulgent, but it’s actually a low-calorie, nutrient-dense option. Here’s why:

• Apples and carrots add fiber and natural sweetness
• Curry spices like turmeric provide anti-inflammatory benefits
• Chicken and rice add protein and energy
• It’s broth-based, so it’s lighter than cream-only soups

It’s a fantastic winter soup recipe for anyone seeking warmth without extra calories. For a similarly light yet creamy option, try this low-calorie corn chowder, which is equally comforting.

Common Mistakes to Avoid

Even with its simplicity, a few missteps can affect flavor and texture:

• Burning the curry powder: Add it with the flour and stir immediately to prevent scorching.
• Using uncooked rice: It’ll soak up too much broth or take too long to cook. Always add cooked rice.
• Boiling after adding cream: This can cause curdling. Stir it in at the end, gently.

Flavor Variations and Swaps

One of the best things about this soup and stew classic is its adaptability:

• Make it creamy with full-fat coconut milk instead of dairy
• Add veggies like corn, spinach, or cauliflower to boost nutrients
• Make it spicy with extra cayenne or chopped chilies
• Go vegetarian by using lentils or chickpeas in place of chicken
• Add fresh ginger or garlic for extra warmth

For a creamy, veggie-rich option, don’t miss our cheesy pasta bake with pumpkin tomato sauce—another cozy dish with a bold twist.

How to Store and Reheat Leftovers

Mulligatawny Soup is perfect for meal prep and even better the next day. Here’s how to store it:

• In the fridge: Store in an airtight container for up to 4 days.
• In the freezer: Freeze for up to 3 months. Avoid freezing if you’ve added dairy; add cream when reheating instead.
• To reheat: Warm gently on the stove. Add a splash of broth or water if it has thickened too much.

Pro tip: Make a double batch and freeze half. It’s one of the best soups, stews, and chilis to keep on hand during the colder months.

What to Serve With Mulligatawny Soup

Serve this soup with simple, warm sides for the ultimate cozy meal:

• Garlic parmesan focaccia bread
• Cheesy zucchini bread
• Pumpkin cinnamon rolls for a sweet, spicy pairing
• A light drink like lavender lemonade or strawberry cream soda

Serving and Presentation Tips

• Use shallow white bowls to let the vibrant yellow color pop
• Garnish with a swirl of coconut milk or cream and chopped parsley
• Serve with naan bread for an Indian-inspired table
• Sprinkle toasted seeds or croutons for added crunch

This soup also makes an elegant starter for holiday meals or dinner parties.

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FAQs About Mulligatawny and Broth-Based Soup Recipes

Can I make Mulligatawny Soup vegan?
Yes! Use coconut milk, veggie broth, and lentils or tofu in place of chicken.

Is this a spicy soup?
It’s warm and flavorful but not spicy unless you add extra heat. You can customize the spice level easily.

What’s the best rice for this soup?
White rice is traditional, but brown rice or even cauliflower rice works well too.

Can I use curry paste instead of powder?
Yes, but start with a small amount and adjust to taste—it’s more concentrated.

Can I blend the soup?
Yes, for a smoother texture, use an immersion blender before adding cream or protein.

Final Thoughts: Why Mulligatawny Belongs in Your Soup & Stew Lineup

Whether you’re building your winter meal plan, exploring soups and stews with global flair, or simply want a healthy yellow soup recipe, this Mulligatawny Soup checks all the boxes. It’s cozy, flavorful, simple to make, and endlessly adaptable. From weeknight dinners to elegant starters, it’s a satisfying choice for any occasion.

Looking for more warming recipes? You’ll also love our slow cooker lentil taco chili and creamy wild rice and mushroom soup.

Try This Easy Mulligatawny Soup Tonight!

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