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Emeril's Mulligatawny Soup Recipe

Emeril's Mulligatawny Soup

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Average Rating:

Total Reviews: 39

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  • on April 24, 2011

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    Well this is really a shame. After spending all my Saturday afternoon chopping like crazy (this recipe requires the help of a sous chef!! and Sunday morning cooking... this was almost a disaster. The lentils just wouldn't cook! I think they might be raw still, after increasing the time by 25 minutes. The ginger is too overpowering and I didn't even use the entire suggested amount.
    Now I have 2 huge containers of soup which will probably go to waste. What a shame. I was looking forward to cooking this weekend and having a yummy lunch for the rest of the week. FAIL.

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  • on January 09, 2011

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    I YouTubed how to make Ghee, and the team "Show me the Curry" had a really great video. I would say it is the foundation for flavour in this soup!

    I added mushrooms and orange bell pepper to mine, it was a nice addition. I would almost halve the amount of potatoes, but that is just me I don't love potatoes.

    The soup on a whole was spectacular! When I eat something, it has to be full of flavour and this hit the mark! I made a batch at the beginning of the week, my husband and I had it for dinner the first night, and I used the rest for lunch all week long.

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  • on November 12, 2010

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    Haven't tasted it, but I can tell you that there's not a chance that it'll fit into a 4 quart saucepan. I had to transfer it to a dutch oven before adding the final ingredients. I can tell you that it looks and smells delicious.

    Lots of prep chopping everything.

    I'm giving it 5 stars only for looks and smell since I can't post this without a rating.

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  • on October 17, 2010

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    This is a fantastic recipe. Lots of chopping but the end result is a superb soup. Don't change a thing, the recipe is perfect. I just served this for my Sunday family dinner tonight and it was a huge success. Serving the soup over basamti rice is a must.... just divine!

    Suggestion: I chopped everything, zip lock bagged it and refrigerated before I started the soup. Made the cooking seamless and easy.

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  • on May 18, 2010

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    Ok Emeril; this is amazing. I looked up a lot of different recipes for this soup and Emeril's is the most complex. I worried that some of the ingredients wouldn't go well together but it all came together perfectly. I used some homemade garam masala that I just love as well. I got the recipe for the curry powder from Wolfgang Puck's recipe for North Indian Chicken Curry. If you want an amazing curry then make his. My family loved it, even the little four year olds that came for dinner. I'll be making this again, that's for sure.

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  • on April 29, 2010

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    it was the yummiest soup ive ever mad in my kitchen. that was i first time i have ever made a recipe by emeril and wow what a great first recipe by him. he really is a great chief! BAM!

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  • on March 14, 2010

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    This soup has everything - rich fragrant spices that create a flavorful broth, a variety of veggies, fruit and protein. We followed the recipe pretty closely except that we used more carrots & onions and also low-fat coconut milk. Very delicious! Will make this again for sure. May also try a vegetarian version as well.

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  • on February 02, 2010

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    My boyfriend & I made this soup today, my birthday & Groundhog's Day! It's cold & slushie outside. After an hour & a half of bowling & air hockey, we came home & finally made our mulligatawny that we had seen earlier in the week. We decided to make it with Italian sausage & jasmine rice...AMAZING! I will be making a black magic cake with home made whipped cream for dessert!

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  • on January 17, 2010

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    AT FIRST THE LIST OF INGREDIENTS SEEMS DAUNTING, BUT IF YOU HAVE THE TIME AND THE INCLINATION, YOU WILL BE REWARDED ROYALLY.
    THE COMBINATION OF FLAVORS JUST DANCES IN YOUR MOUTH. HONESTLY, THIS IS NOT YOUR REGULAR POT OF SOUP. AND DON'T LEAVE ANYTHING OUT OR CHANGE THE RECIPE IN ANY WAY. IT IS PERFECT THE WAY IT IS.

    BE PREPARED TO SAVOR, SAVOR, SAVOR ALL THE INTRICACIES OF THIS DISH. BRAVO, EMERIL!

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  • on October 15, 2009

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    I loved this recipe. However, I do have to agree with the prep-time estimate. I am an experienced cook and it took me a lot longer than the estimate. However, this soup was delicious. I'm allergic to cinnamon so I made my own garam masala myself leaving out the cinnamon. I also toned down the heat--just a little for my husband. (I'll bam-it-up for myself later. Another change was that I wanted to lower the fat so I used 2% canned milk with a little coconut extract and soaked a few unsweetened coconut flakes in it while I was prepping. Although mine turned out a little more like a stew than a soup--it was still delicious! I will definetly make this again but I'll probably take some shortcuts on the prep...Like pre-chopped onions and whatever other veggie I can get pre-chopped as well. I highly recommend the recipe and just because I think it's smart to personalize your recipes--make your own garam marsala! (PS: although it's probably traditional to dice each vegetable in very small pieces, I wouldn't do it again as I don't think it made a huge difference

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