Mulligatawny is the Anglicized version of the Tamil words for “pepper water” or “pepper broth.” It became popular with employees of the East India Company during colonial times in India. When they returned home, they brought the recipe back with them to England.
Mulligatawny was originally a rich curried soup made with peppers (hence the name). Over time it has gone through many variations. It is usually based on a chicken stock and curry, with cream, pieces of chicken, onion, celery, apples and almonds. Today’s American version bears little resemblance to the original.
My version is vegan, gluten-free and makes a whole bunch of soup. Share some with your friends and neighbors! See it in my new slow cooker cookbook at Amazon.
1 tablespoon extra virgin olive oil
4 cloves garlic (minced)
1 inch fresh ginger (grated)
2 teaspoons mild curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 medium red onion (diced)
4 medium carrots (scrubbed and diced – not peeled)
1 cup fresh cauliflower florets (chopped)
2 large Granny Smith apples (peeled, cored and diced)
1 medium sweet potato (peeled and diced)
2 heaping cups thinly shredded cabbage
1 quart water (or vegetable stock)
2 cups vegetable juice (such as V-8)
15-ounce can chickpeas (drained)
15-ounce can coconut milk (stir it thoroughly)
1 tablespoon fresh lime juice
1 apple of your choice (peeled and shredded)
Plug in and set slow cooker to high.
Combine the first 15 ingredients (oil thru chickpeas) in slow cooker. Cover and cook for 3 hours. Add the coconut milk and lime juice and mix well. Cover and continue to heat for another 15 minutes.
To serve, garnish with shredded apple and serve while still hot.
Note: This makes 6 quarts of soup so you will need a 6-quart slow cooker for this recipe. If you prefer a smoother texture, remove half of the soup to a blender. Puree and add back to the chunky original. Stir thoroughly before serving.