Mulligatawny is a soup with origins in Indian cuisine, later adapted by the British during the colonial era. The name "mulligatawny" comes from the Tamil language, meaning "pepper water". The soup is typically made with chicken or lamb broth, vegetables such as onions, carrots, and celery, lentils, apples, and coconut milk, and flavored with a blend of spices such as curry powder, cumin, and ginger. It can also contain rice, chicken or lamb pieces, and sometimes cream. Mulligatawny has a rich, creamy texture with a spicy and tangy taste, making it a warming and flavorful soup that is popular in many countries around the world.

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