Canyon Ranch Mulligatawny Soup

This flavorful classic originated in southern India and the name actually means “pepper water.”   That suggests fire on the tongue, but not so.   It is based on the use of a rich stock highly seasoned with curry and other spices.  Mulligatawny usually includes pieces of cooked chicken and often chopped fruits, vegetables, and rice. It can be served hot or cold and is delicious garnished with a dollop of chutney.

Many years ago, there was a soup and sandwich restaurant in Northern California which served Mulligatawny to its patrons from its soup bar.    It is pronounced “mull-ah-guy-tawny” but so many guests had trouble with the name, they just labeled it “The M Soup.”  It was our favorite cold weather soup.    They claimed it was the Joy of Cooking Recipe, but despite our best efforts, including using the Joy of Cooking cookbook, we never duplicated it.   This version by Canyon Ranch is a lighter, healthier version anyway, and we are pleased with it.

Mulligatawny Soup
Courtesy of:
Recipes: soup
Serves: 6
  • 3/4 cup peeled and diced potatoes
  • 1-1/4 cups peeled and diced carrots, divided use
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 3-1/2 cups low-fat chicken stock
  • 1-1/2 teaspoons curry powder
  • pinch salt
  • 1 teaspoon freshly ground black pepper
  • pinch thyme
  • 1/2 cup finely diced cooked chicken breast
  • 1/2 cup finely diced apple
  • 1/2 teaspoon minced lemon zest, yellow part only
  • 1/3 cup cooked white rice
  • Chopped Cilantro or Ground Cinnamon for garnish
  1. Combine the potatoes, 3/4 cup of carrots, celery, onion, and chicken stock in a medium saucepan. Bring to a boil, then lower the heat and simmer until the vegetables are tender, about 15 minutes.
  2. Transfer the mixture to a blender. Add the curry powder, salt, pepper, and thyme and puree.
  3. Pour the mixture back into the saucepan. Add the chicken, apple, remaining carrots, and lemon zest and simmer for 10 minutes.
  4. Add the cooked rice and cook until heated through.
  5. To serve, ladle 3/4 cup into each of 6 soup bowls and garnish each serving with a dusting of ground cinnamon or a sprinkle of chopped cilantro
You can use any apple, but traditionally it should be a tart green apple. Decrease the curry powder if you think it may be too spicy for you. You can always add it in small increments to taste, but you can't "take it away." Makes 6 servings. Each 3/4-cup serving contains approximately: Calories:95, Fat: negligible, Cholesterol:8 mg, Sodium:236 mg, Carbohydrates:18 g, Protein:5 g.


February 1, 2016 | | Tags:

Comments are closed.

© 1998-2017 Spa Index Guide to Spas – Digital Marketing for Spas by Spa Index Media
Skip to toolbar