Mulligatawny literally translates to “pepper water” in Tamil ( a language spoken by people from India, Sri Lanka and Singapore) and was very popular in England; and later changed. No recipe is the same – including this one! Haha.
The first time I tried Mulligatawny soup was ironically at a fish restaurant I worked at in New York City called “Oceana”. It was an incredibly flavorful soup laced with an exceptional curry butter.
My mom AND husband aren’t exactly fans of curry; so when it was my turn to make soup for Thanksgiving – I made this one without the curry. I made it my own and simplified it. It was so good and really comforting. It is warming with all the spices, and filling with the veggies and chickpeas and not to mention pretty nutrient dense (OK so I am making that up but I think so!) It’s perfect for chilly nights. I hope you give it a try.