Mulligatawny Soup with Jasmine Rice

Mulligatawny Recipe and Jasmine Rice
Warm up with a bowl of this delicious mulligatawny soup.

Warm Up

All this Arctic Vortex talk (and accompanying blizzard aftermath) has got your intrepid Gluten-Free Goddess shivering in her skivvies and sporting a Brooklyn-style knit beanie at her desk. Outside our winter rental it is a frosty 17ºF as I type (a heat wave- up from 8ºF upon waking). Remind me again why we chose Cape Cod for our Winter of 2014 I mutter, shuffling in double socks to brew my favorite anti-depressant. A steaming cuppa Joe.

The sky is icy blue this morning. And I am craving mulligatawny. As luck or fate or Plan B foresight would have it, I have enough ingredients on hand to make my favorite soup for lunch today. A simpler, easier version of my well worn recipe for Vegetarian Mulligatawny.

I skipped the cabbage and cauliflower and canned tomatoes this time, and upped the carrots for a bright, fresh tasting- dare I say- healthy potage (that's a fancy word for soup, as you, Darling, already surely know; I just mention it in case you might think I'm getting snobby or elitist or uppity- Goddess forbid!).

I just started reading The Sound of Paper by Julia Cameron. I need a kick in the creative butt. I'm feeling stuck. Not in a blasé, cigarette dangling, shoulder shrugging What's the point? existential despair kind of stuck.

But close.

I blame the Arctic Vortex.

Mulligatawny recipe
Leave a few chickpeas whole or puree it all.

Mulligatawny Soup Recipe with Jasmine Rice

Recipe originally posted January 2010 by Karina Allrich.

This quick and easy version of mulligatawny is vegetarian by default- I don't add the traditional chicken to my mulligatawny. But if you'd prefer to add some foul, make sure those birds were free range and organically raised. Why? Watch Food Inc and find out.


1 tablespoon olive oil
1 tablespoon gluten-free red curry paste or curry powder, to taste
1 medium red onion, peeled, diced
3 cloves garlic, minced
6 medium carrots, peeled and diced
2 stalks celery, chopped
2 medium apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
1 quart light vegetable broth
1 cup coconut milk
Juice from 1 or 2 medium limes, as needed
1 teaspoon raw organic agave nectar or organic raw sugar
Sea salt and fresh ground pepper, to taste
1 14-oz. can chick peas, rinsed and drained
Finely diced red onion, apple, or chopped fresh cilantro, for garnish

You'll also need:

1 pot of cooked jasmine rice


Heat the olive oil over medium high heat in a medium size soup pot. Add the curry paste and stir briefly to season the oil. Add in the onion, garlic, carrots, celery, apples and sweet potato; stir and cook until softened, about 7 minutes.

Stir in the vegetable broth. Bring to a high simmer and then cover the pot; reduce the heat and simmer the soup, stirring occasionally, until the vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, a squeeze of lime juice and a touch of agave or raw sugar. Stir with love. Taste for seasoning adjustments. Could it use more lime to tart it up a bit? A little salt and pepper?

Adjust the seasonings to your liking. Heat through gently; don't boil.

Puree the soup with a handheld immersion blender (you could also puree in small batches, covered tightly, in a blender or a food processor; hold the lid on, though as hot soup sputters and expands when it is blended). Return the puree to the soup pot.

Stir in the drained chick peas. Heat through on low heat until serving.

Note: If you prefer a little more texture, you can also puree only half the soup- or mash it lightly with a potato masher until you have the consistency you desire. Then add the chick peas and warm through.

Serve the mulligatawny with a garnish of diced red onion, apple or cilantro. Add a spoonful of rice to the center of each soup bowl.

Serves 4.

Recipe Source:

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Karina's favorite soup recipe.

More mulligatawny-inspired soup recipes from food bloggers:

Red Lentil Mulligatawny with Apple-Celery Salsa from Food Blogga
Vegetable Mulligatawny Soup from Lisa's Kitchen
Mulligatawny Soup from Ahaar- Pleasure and Sustenance
Red Lentil Soup at 101 Cookbooks
Vegetarian Lentil Soup at Kalyn's Kitchen
The Accidental Soup Recipe: Chick Peas, Ginger and Coriander at Pinch My Salt

xox Karina


cottagesweet said...

This soup looks absolutely delicious! And, I agree with what you said in your post concerning disasters and the pompous peity of hypocrites. God alone is judge and it is not for us to point fingers at others' eye splinters when we have a log in our own eyes. I do want to try that soup, though.

Julie said...

This sounds delicious. Do you think potato would work as a sub for the sweet potato, or would you recommend something else?

Karina Allrich said...

Julie, I think gold potatoes would work; I'd serve it without the rice, then (too much starch). And if the potatoes make it too thick, add some liquid to thin.


Kalyn said...

Another beautiful post with delicious looking food and great writing. I'm also bothered by the feeling of not knowing what to do about the recurring tragedies of the world, but I also hate how every business seems to turn each one into some kind of tax-deductible cause. To me it feels like the real "haves" in our country never do anything just for the good of doing it; there's always a payoff for them. Okay, stepping off the soapbox now.

Rebecca said...

I just love to say the word "mulligatawny". :)

Dawn said...

I just came across your post tonight and of all things I made Eating Well's Chicken Mulligatawny. I didn't make mine gluten free this time as my daughter wasn't eating it but yours looks so rich and creamy. I love the photo!

Lauren said...

This sounds wonderful. I feel the same way about Haiti - the world is unbelievably fragile.

Ali said...

Your soup sounds delish! I love the flavor combinations and all of the yummy ingredients. Coconut, lime, and yams just go together! I'm printing it to make in a few weeks.

Thanks for the link to the book as well. I have one of her other books, The Artist's Way.

Oh, and the photos in this post are just beautiful. -Ali :)

Anonymous said...

What you wrote speaks my heart perfectly, Karina. And my answer to your question is a resounding YES.


mira said...

I am going to make this, but will sub the rice for quinoa. It sounds divine!

Beth said...

This sounds great but I really don't like apples (I know, I'm the only one). Could I just leave them out? What could I sub in- more sweet potatoes?

Nate said...


The world is a painful and confusing place; existentialism just lets you answer "What's the point?" with whatever you'd like.

I need to thank you. I was entertaining a vegan lady with gluten-allergies last week and found, much to my chagrin, that I hadn't anything in my cupboards that she could eat. After starving myself for a night (rather than eat without offering her anything), I searched for gluten-free recipes and stumbled upon this blog.

Not only did your recipes feed and delight myself and my ladyfriend, you also reignited my love of cooking after about two years of neglect.

From the bottom of my heart, I thank you,

Tasty Eats At Home said...

I agree - and it's all to simple and easy for those of us priveledged enough to have such extravagances as food, water, shelter, A/C and heat, to close our eyes and turn our heads away from such tragedy. It's easy for us to point fingers, place blame, and forget that many of those suffering did nothing to bring that pain on - many were born into that world of poverty and cannot bring themselves out of it. Even if the actions of some leaders in Haiti brought poverty upon the country once upon a time, why should we cast judgment upon the country as a whole, and subsequently ignore those that are suffering and have had nothing to do with the state of the country? It's unfortunate to hear statements such as what Pat Robertson made. It leaves me unsettled. Aside from all of that, I love the sound of this soup. Comforting and warming for the soul!

Helene said...

So tasty and great pictures.

Karina Allrich said...

Hi Beth- No apples, eh? It's the apple that makes this mulligatawny. But, if you don't care for them...

How about adding a pear and 2 more stacks of more celery? Or a cup of fresh banana squash, cubed. Or zucchini. And if you like cauliflower, you could add a cup of chopped cauliflower. Or shredded cabbage, if you like cabbage.

Taste test and adjust seasonings to balance the taste- any of these changes will alter the recipe a bit.


Joy B. Massa said...

I especially love and appreciate your one instruction for the recipe: "Stir with love"...YES!

mamajody said...

I used your recipe for Mulligatawny about 2 weeks ago. I had my husband purchase the Thai Kitchen chili paste because it was listed on an ingredient list for a "vegetarian" soup. He took me at my word and failed to read the label. I was very dismayed to see AFTER adding it to the soup that Thai Kitchen chili paste IS NOT VEGETARIAN! It contains shell fish,(shrimp)and anchovy paste. I could not bear to see the soup wasted, so I choked it down anyway, but I would like to see you clarify this point in your recipe to save others the surprise. I will sub in curry powder with your veggie mix in the future (how I usually make it)and it will be delicious.

Karina Allrich said...

The Thai Kitchen Curry Paste is vegan- only herbs and spices.

The chili paste contains fish and clearly says so on the label.

As always- I encourage readers to read labels!


Anonymous said...

Made your soup tonight, really yummy!

Anonymous said...

My son and I are newly GF and I've been loving your blog. I made this soup last night and it's delicious! My daughter took a thermos of it to school today. I love your sorghum and millet bread, too! Many thanks for your creativity.

Gormaya said...

I just made this soup, and it's really delicious! Thanks so much for the recipe! I will be taking a much closer look at your blog from now on!

glutenfreewelshy said...

Wow, this looks SO good. I'm definitely putting it on my list of recipes to try. Thanks Karina x

Jessica said...

Hi Karina,
I made your other Vegetarian Mulligatawny for my family in November and have been pretty much dreaming of it ever since. SOO GOOD! Last night I tried this version of your mulligatawny and was delighted that it didn't have quite as many ingredients. I added in a bit of cumin and cayenne pepper, and it was DELICIOUS! Instead of pairing it with Jasmine Rice though (since I didn't have any) I made a ciabatta style loaf of your "Delicious Gluten-Free Bread". It was like HEAVEN eating those two together.
THANK YOU for your endless inspiration in the kitchen.
-Jessica (newly gluten and dairy free!)

Kathy said...

I think we all need to give thanks for living in
such abundance and luxury. We do take it for granted, and it is very humbling to see the suffering in Haiti. To think "there but for the
grace of God, go I" We get accustomed to our
comforts I guess.

I look forward to trying your delicious looking
soup. Thanks for sharing.

John L said...

What a night! One of my friends and I made your masterful hummus and Mulligatawny soup, and our friends and guests were thrilled. I'm very happy to have stumbled onto your blog and will check back again. Thank you :)

~M said...

Hi Karina,

This was delicious! I chopped up the vegetables (leaving the skins on the apples), and added them, oil, curry, and broth to the crockpot. It simmered all day and smelled so good when we came home from work. I don't usually like curry, but this curry paste is pretty good. When I got home, I added the agave, lime, and coconut milk, blended in my Vitamix (which is why I knew it would be ok to leave the skins on the apples) and added the chickpeas. My husband liked it, though he thinks he'd prefer for some of the chickpeas to be pureed with the liquid. I love the carrot-lime-coconut-chickpea combo, thanks! By the way, I used 1 golden delicious and 1 granny smith in the soup and a diced golden delicious as garnish; this led to perfect sweet-tart happiness. :)

Karina Allrich said...

Thank you for the mulligatawny love, Everyone! Much appreciated. xox Karina

Mrs. Hashimoto said...

just made this soup. scrumptious :)

thanks karina!

passionate_cook said...

I used half a roasted buttercup squash instead of the sweet potato. I'm putting squash in everything lately, we had 50 squash in the garden this year! Anyhow, the flavour of the soup is so unlike anything I usually make. I love the creaminess of the coconut milk, with the hint of lime, and sweetness of the squash. Another delicious recipe, thanks!

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