Description

This Indian Mulligatawny Soup is a flavorful and hearty dish with a unique blend of spices, vegetables, and lentils. It’s a creamy and comforting soup that’s perfect for a chilly evening.

Ingredients

Units Scale

1/4 cup butter (or vegetable oil for dairy-free/vegan)
1 yellow onion, chopped
1 carrot, peeled and diced
1 red jalapeño, seeded and diced
3 cloves garlic, minced
2 teaspoons peeled and minced ginger root
2 small firm apples, peeled, cored, and diced
1 (14.5 oz) can diced tomatoes
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 cup red lentils, uncooked
3 cups chicken or vegetable broth (vegetable broth for vegan)
2/3 cup canned unsweetened coconut milk
Salt and black pepper to taste
Roasted cashews for garnish
Chopped cilantro and/or scallions for garnish

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Instructions

Sauté vegetables: Melt butter in a large pot over medium-high heat. Add onion, carrot, and jalapeño; sauté for 4-5 minutes, or until onions are softened.
Add aromatics and spices: Add garlic, ginger, apples, and diced tomatoes. Sauté for 3 minutes. Add spices and toss to coat.
Simmer lentils: Add lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
Puree: Puree about 75% of the soup using an immersion blender or a regular blender, leaving some chunks for texture.
Finish and serve: Return soup to the pot, if needed. Stir in coconut milk. Season with salt and pepper to taste. Serve garnished with cashews and scallions, along with naan bread for dipping.

Notes

Dairy-Free: Substitute butter with vegetable oil.
Vegan: Use vegetable oil and vegetable broth.

Nutrition

Serving Size: 1 Serving
Calories: 310kcal
Sugar: 7g
Sodium: 580mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 12g
Cholesterol: 20mg