Mulligatawny Soup is the variations differ very much Sometimes, the soup takes on a turmeric-like yellow color and is garnished with parsley and chicken meat, and is more soup-like, which takes on its Anglo-Indian adaptation to be a thick, spicy meat soup. the version has remained popular and is now available in cans in some stores.

Ingredients 

3 Tablespoons butter or margarine

2 small yellow onion, peeled and minced

1 medium-sized carrot, peeled and diced fine

1 stalk celery, diced fine

1/2 green pepper, cored, seeded, and minced

1/4 cup unsilfted flour

1 Tablespoon curry powder

1/4 teaspoon nutmeg

3 cloves

2 sprigs parsley

1 quart chicken broth

1 teaspoon salt

1/8 teaspoon pepper

1 cup chopped tomatoes

1 cup diced cooked chicken

1/2 cup heavy cream

1 cup boiled rice

Method 

Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden. 

Blend in flour, curry powder, and nutmeg. Add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour. 

Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade. 

Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors. 

Add rice, heat and stir 2 to 3 minutes longer, then serve.