Been a while since we reviewed something — and know this one is a bit of a stretch for the “curry” tag — but, hey, any port in a storm.

Purchased the Ainsley Harriott East Indian Mulligatawny Cup Soup from our favourite British shop about a year ago, and the box has been staring at us from the back of the cupboard since then, so thought it was high time we cracked it open and put the kettle on.

This soup contains tomato, carrot and curry spices, and in the blurb on the side of the box, Ainsley and his copywriters describe it as “a tad on the exotic side” so that got us interested.

Easy to prepare: put the contents in a cup, add BOILING (their caps, not ours) water and stir well. Leave to stand one minute. (It doesn’t say “drink it” after that, but you get the picture.) Ready in five minutes.

Bearing in mind it was soup in a cup, it wasn’t that bad … but kinda meh. Nothing that stood out. The flavour was OK, but we’d prefer something with more punch and depth. Hints of curry but definitely not spicy, even though it had two peppers on the box and marked as “medium.”

So, glad we finally tried it, but give the Ainsley Harriott East Indian Mulligatawny Cup Soup a disappointing Brits in Toronto 2/5 stars.