Curry Soup Recipe

soup bowls
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 Updated 06/08/2015

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A variation on the traditional mulligatawny soup. Feel free to experiment with the curry powder as you may want a slightly hotter kick with your soup.


  • 3 pints water
  • 2 large cooking apples, peeled and cored
  • 1 large onion
  • 1 medium sized carrot
  • 1 small turnip
  • 1 leek
  • rib of celery
  • sprig of parsley, thyme and marjoram
  • 1 bay leaf
  • 4 tablespoons butter
  • 2 tablespoons cooked long grain rice
  • 1 teaspoon curry powder
  • 1 dessertspoon of vinegar
  • seasoning
(see measure conversions for more information on quantites)


  1. Prepare the vegetables and cut into small pieces.
  2. Melt the butter in a saucepan.
  3. Put in the onions and fry until nicely browned.
  4. Sprinkle in the curry powder, add the apples, herbs and vegetables, and stir all together until well mixed.
  5. Stir in the rice and vinegar and cook for 5 minutes.
  6. Add the seasoning and then the water.
  7. Bring to the boil and simmer for 2 hours.
  8. Place in a blender and puree.
  9. Return to the saucepan and make very hot.
  10. For a richer soup add 2 tablespoons of natural yogurt just before serving.

Prep Time: 15 minutes

Cook Time: 140 minutes

Yield: 3 - 6 portions


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