Indian Mulligatawny Soup Recipe

This Indian Mulligatawny Soup is a comforting and flavorful dish that’s perfect for a chilly day or any time you crave a warm and satisfying meal. It’s made with a blend of aromatic spices, lentils, vegetables, and a touch of coconut milk, creating a rich and creamy soup that’s sure to please everyone.

Why You’ll Love This Recipe

• Flavorful: The combination of aromatic spices, like curry powder, cumin, and cinnamon, creates a warm and inviting flavor that’s perfectly balanced by the sweetness of the apples and the creaminess of the coconut milk.
• Hearty and satisfying: This soup is packed with protein and fiber from the lentils, making it a nutritious and filling meal.
• Easy to make: This recipe is simple to follow, and the step-by-step instructions guide you through the process of creating a delicious and flavorful soup.
• Versatile: You can easily adjust the ingredients and spices to your liking, making it a customizable dish that can be tailored to your taste preferences.

this Recipe

Ingredients for Indian Mulligatawny Soup

This recipe uses fresh, wholesome ingredients and aromatic spices to create a flavorful and comforting soup. Here’s what you’ll need:

• Butter or Vegetable Oil: Used for sautéing the vegetables. You can use vegetable oil to make the recipe dairy-free or vegan.
• Yellow Onion, Carrot, and Jalapeño: Aromatic vegetables that add depth and flavor to the soup.
• Garlic and Ginger: Aromatic essentials that enhance the flavor of the soup.
• Apples: Adds a touch of sweetness and balances the spices.
• Diced Tomatoes: Adds acidity and sweetness to the soup.
• Curry Powder, Cumin, Paprika, Cinnamon, Turmeric, Cardamom, Black Pepper, Thyme: A blend of spices that creates a warm and inviting flavor.
• Red Lentils: Adds a hearty texture and a boost of protein and fiber.
• Chicken or Vegetable Broth: Forms the base of the flavorful broth. Use vegetable broth for a vegan option.
• Canned Unsweetened Coconut Milk: Adds richness and creaminess to the soup.
• Salt and Black Pepper: To taste.
• Roasted Cashews: For garnish.
• Chopped Cilantro and/or Scallions: For garnish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Indian Mulligatawny Soup

Step 1: Sauté the Vegetables

Melt the butter or oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, carrot, and jalapeño, and sauté for 4-5 minutes, or until the onions have softened.

Step 2: Add the Aromatics and Spices

Add the minced garlic, ginger, diced apples, and diced tomatoes to the pot. Sauté for another 3 minutes. Then, add all of the spices (curry powder, cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and thyme) and toss to coat the vegetables.

Step 3: Simmer the Soup

Add the red lentils and broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 30 minutes, or until the lentils are tender.

Step 4: Puree and Finish

Use an immersion blender or a standard blender to puree about 75% of the soup. Leave some of the chunks whole for added texture. Return the soup to the pot if needed, then stir in the coconut milk. Taste and adjust the seasoning with salt and black pepper as needed.

Step 5: Serve and Enjoy!

Serve the soup hot, garnished with roasted cashews and chopped cilantro or scallions. Enjoy with naan bread for dipping.

Tips for Making the Recipe

• Dairy-free/Vegan: To make this recipe dairy-free, use vegetable oil instead of butter. To make it vegan, use vegetable oil and vegetable broth.
• Spice level: If you want a spicier soup, add more jalapeño or chili powder.
• Consistency: If the soup becomes too thick, add a little water or broth to thin it out.
• Garnish: You can also garnish the soup with a dollop of plain yogurt or a squeeze of lemon juice.

How to Serve Indian Mulligatawny Soup

• Main course: This soup is hearty enough to be served as a main course for lunch or dinner.
• With bread: Serve it with warm naan bread for dipping.
• With rice: You can also serve it with a side of basmati rice.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the microwave until heated through.

FAQs

Can I use a different type of lentil?
Red lentils are ideal for this recipe because they break down easily and create a creamy texture. However, you can experiment with other types of lentils, such as green lentils or brown lentils. You may need to adjust the cooking time and amount of liquid accordingly.

Can I make this recipe in a slow cooker?
Yes, you can! Simply sauté the onions and spices on the stovetop, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or until the lentils are tender.

My soup is too spicy, what should I do?
If your soup is too spicy, you can add a dollop of plain yogurt or a squeeze of lemon juice to help balance the heat.

Can I make this recipe without oil?
Yes, you can! Simply dry-roast the spices in a pan over medium heat until fragrant, then proceed with the recipe as directed.

There you have it! A simple and delicious recipe for Indian Mulligatawny Soup. I hope you enjoy it!

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