Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. unsalted butter; 2 med. carrots, chopped; 2 med. onions, diced; 2 garlic cloves minced; 2 med red potatoes, diced 1/4-in.; 7 c. broth (chicken or veg.); 1 c. tightly pack fresh spinach; 1 c. sliced blanched almonds; 4 tsp. curry powder; 1/2 c. heavy cream or coconut milk; 2 Tbsp. chopped cilantro; salt and pepper to taste

Servings: persons

4 Tbsp. unsalted butter
2 med. carrots, chopped
2 med. onions, diced
2 garlic cloves minced
2 med red potatoes, diced 1/4-in.
7 c. broth (chicken or veg.)
1 c. tightly pack fresh spinach
1 c. sliced blanched almonds
4 tsp. curry powder
1/2 c. heavy cream or coconut milk
2 Tbsp. chopped cilantro
salt and pepper to taste

1
In a 4 quart heavy bottom pot, melt butter on medium heat.
2
Add onions and cook till translucent.
3
Add carrots and cook for 2 minutes, add garlic and cook 1 minute.
4
Add potatoes and cook 2 minutes; add curry and almonds cook till smoky.
5
Add broth and cook till carrots and potatoes are tender.
6
Add heavy cream or coconut milk bring back to boil.
7
Just before serving add spinach, cilantro and season to taste.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Tbsp. unsalted butter, 2 med. carrots, chopped, 2 med. onions, diced, 2 garlic cloves minced, and more.

Yes, Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mulligatawny Soup

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