Vegetable Mulligatawny Soup
Recipe courtesy of Madhur Jaffrey, World Vegetarian, Clarkson Potter, 1999
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- Recipe categories: Vegetables, Fruit, Lime, Turnip, Carrot,
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Total Reviews: 4
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By mgmattes_11781262
North York, ON
on January 08, 2011
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Delicious and very easy to make!
By hollands28_509445
omaha, NE
on August 20, 2007
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This soup is very flavorful and is a wonderful vegetarian meal. Excellent over rice.
By mskdvaughan_7502481
Richmond, VA
on March 25, 2007
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This soup is absolutely fantastic. The flavors are incredibly rich and complex. And it wasn't difficult to make at all. It did take a while to prep though. I don't own a mesh strainer, so I used a flour sifter as a filter at the end, which worked very well. I think this would be a great recipe to make when entertaining at your house, if you make it the night before.
By missagar_5195239
Huron, OH
on March 13, 2006
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This was an outstanding version of this soup. I love the bite. I have toddlers so recipes have to be reasonably easy to make or be able to be made in stages (which is what I did here. I would complete a part, do a puzzle, change some diapers (wash my hands!, read a book then continue on wtih the recipe. I also use an immersion blender with creamy soups and that makes it a breeze. I didn't strain the soup completely, I just shoveled through the soup a couple times with a handheld strainer and got most of the "debris". I love Jaffrey's cooking so I have many spices - that might be the challenge for the more casual cook. The flavor was wonderful and it makes a ton of soup. I also used low fat coconut milk and it was still creamy and tasty and all the more healthy.