Vickys Mulligatawny Soup, GF DF EF SF NF

Vickys Mulligatawny Soup, GF DF EF SF NF

Source : Heat The Oil In A Pan Over A Medium Heat And Cook The Chopped Carrots Potato Onion Garlic And Apple In It For 10 Minutes Until Softeningadd The Curry...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 4, 2026

Step:

  1. Heat the oil in a pan over a medium heat and cook the chopped carrots, potato, onion, garlic and apple in it for 10 minutes until softening

  2. Add the curry powder and stir in. Gradually add the stock and bring to the boil

  3. Add the chutney, tomato puree and sultanas. Turn down to a low simmer and let cook for around 30 minutes

  4. Let cool a bit then puree the whole lot adding boiled water to thin the consistency if required

  5. Add the cooked rice, warm through and season to taste

  6. Serve with some crisp, flavoured poppadoms

  7. There are many other versions of Mulligatawny that use chicken, chickpeas and vegetables including, leek, celery, sweet potato etc

Ingredients

  1. 2 tbsp vegetable oil
  2. 2 large carrots, chopped
  3. 1 large white potato, diced
  4. 1 onion, chopped
  5. 2 cloves garlic, finely chopped
  6. 1 apple, chopped
  7. 1 tbsp curry powder, strength to your taste
  8. 1200 ml vegetable stock
  9. 1 tbsp mango chutney
  10. 1 tbsp tomato puree / paste
  11. 25 grams sultanas
  12. to taste salt & pepper
  13. 100 g cooked basmati rice

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