Mulligatawny Soup

What an awesome cold weather soup! Fresh and zingy with the curry and lime and layers of flavor and texture with such ingredients as kohlrabi (cabbage family) and coconut flakes.


Serves 2-3


  • ¾ Cup Basmati Rice
  • 1 13.5-Ounce Can Light Coconut Milk
  • 1 Carrot
  • ½ Pound Kohlrabi
  • 1 Red Onion
  • 1 Medium Red Potato
  • 1 Lime
  • 1 Bunch Cilantro
  • 1 Tablespoon Ghee (or safflower oil)
  • ¼ Cup Coconut Flakes
  • 1 Teaspoon ground coriander seed,
  • 1/2 Teaspoon Fenugreek Seeds,
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Turmeric
  • 1/2 Teaspoon Madras Curry Powder
  • 1/4 Teaspoon Cayenne Pepper
  • 3 Tablespoons Golden Raisins


  1. Peel and thinly slice the carrot into rounds. Halve the kohlrabi lengthwise; cut each half into small wedges then thinly slice. Peel and thinly slice the onion. Cube the potato. Pick the cilantro leaves off the stems; discard the stems. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Mix the spices in a small bowl.
  2. In a medium pot, heat half the ghee and 2 teaspoons of oil on medium-high until hot. Add the lime zest and a big pinch of the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the spices are toasted. Add the rice, a big pinch of salt and 1½ cups of water. Bring the mixture to a boil. Once boiling, cover and reduce the heat to low. Cook 13 to 15 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat. Fluff the finished rice with a fork.
  3. While the rice cooks, heat a large, dry pot on medium until hot. Add the coconut flakes and toast, stirring frequently, 3 to 4 minutes, or until golden brown and crunchy. Transfer to a small bowl and set aside. Wipe out the pot.
  4. Add 2 teaspoons of oil and the remaining ghee and spice blend to the pot. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the carrot, kohlrabi, potatoes and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables are tender. Reduce the heat to medium. Add the raisins, coconut milk and 1 cup of water. Reduce the heat to medium-low. Simmer, stirring occasionally, 12 to 14 minutes, or until slightly thickened. (Be careful not to boil the soup, as the coconut milk may separate.) Remove from heat.
  5. Off the heat, stir the juice of all 4 lime wedges into the soup; season with salt and pepper to taste. Divide the rice and soup between bowls. Garnish with the cilantro and toasted coconut flakes. Enjoy!