Nothing warms the soul quite like a bowl of comforting, richly spiced soup, and that’s exactly what you get with this Indian Mulligatawny Soup Recipe. Bursting with vibrant flavors from fragrant spices, hearty lentils, and the subtle sweetness of apples and coconut milk, this dish is a celebration of everything delicious in Indian-inspired cuisine. Whether you’re new to mulligatawny or looking for a homemade version that outshines the rest, this recipe is your ticket to a soul-satisfying meal that’s surprisingly easy to make at home.
Ingredients You’ll Need
The magic of this Indian Mulligatawny Soup Recipe lies in a simple collection of fresh and pantry ingredients that work harmoniously to create layers of flavor, appealing textures, and a beautiful golden hue. Each component adds something special, inviting you to savor every spoonful.
- Butter or vegetable oil: Provides a rich base for sautéing, and using vegetable oil keeps it dairy-free or vegan.
- Yellow onion: Adds sweetness and depth when softened.
- Carrot: Gives natural sweetness and a lovely texture.
- Red jalapeño: Offers just a touch of heat without overpowering the soup.
- Garlic: Infuses a warm, aromatic punch.
- Ginger root: Freshly peeled and minced for zesty warmth.
- Firm apples: Bring a subtle fruity sweetness that balances the spices.
- Canned diced tomatoes: Contribute acidity and richness.
- Curry powder: The star spice blend delivering complex flavor.
- Ground cumin: Adds earthiness and a slight smokiness.
- Paprika: For color and a mild peppery note.
- Ground cinnamon: Warming spice to enhance depth.
- Ground turmeric: Gives vibrant color and subtle bitterness.
- Ground cardamom: For a fragrant, citrusy aroma.
- Black pepper: Freshly ground for brightness.
- Dried thyme: Herbaceous subtlety to round it out.
- Red lentils: Hearty and rich in protein, they thicken the soup naturally.
- Chicken or vegetable broth: The flavorful liquid base.
- Canned unsweetened coconut milk: Creams the soup beautifully, adding tropical sweetness.
- Salt and black pepper: To taste, enhancing all the layers.
- Roasted cashews: For garnish, adding crunch and nuttiness.
- Chopped cilantro and/or scallions: Fresh herbs to brighten each bowl.
How to Make Indian Mulligatawny Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter or warming the oil in a large pot over medium-high heat. Toss in the chopped onion, diced carrot, and red jalapeño to sauté for about 4 to 5 minutes. You want the onions softened and translucent, releasing their natural sweetness, while the carrot begins to tenderize. This is the flavorful foundation you’ll build your soup on.
Step 2: Add Aromatics and Spices
Next, stir in the minced garlic and grated ginger along with the diced apples and canned tomatoes. Let them sweat together for 3 minutes so the flavors meld. Then dust in the curry powder, ground cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and thyme. Toss everything thoroughly to coat the vegetables and fruits in the fragrant spices—this step fills your kitchen with an irresistible aroma!
Step 3: Simmer the Lentils
Pour in the red lentils and broth, giving the pot a good stir. Bring the mixture to a boil, then reduce the heat and leave it uncovered to gently simmer for 30 minutes. As the lentils soften, they’ll naturally thicken the soup, while soaking up all those lovely spices and flavors. This is where the soup truly comes together.
Step 4: Puree the Soup
Once the lentils are tender, use an immersion blender or carefully transfer about three-quarters of the soup to a regular blender. Puree until smooth, but make sure to leave some chunks behind — this balance of creamy and chunky textures makes the soup even more enjoyable.
Step 5: Finish and Serve
Return the blended soup to the pot if needed, then stir in the coconut milk for a luscious, silky finish. Season with salt and black pepper to suit your taste. Ladle the soup into bowls and prepare for the grand finale with garnishes that add crunch and freshness.
How to Serve Indian Mulligatawny Soup Recipe
Garnishes
Garnishing is where you can add your personal touch to this Indian Mulligatawny Soup Recipe. Roasted cashews sprinkled on top bring a lovely crunch and nutty flavor, while chopped cilantro and scallions introduce a burst of fresh herbaceousness that cuts through the richness. These little details make each bowl exciting and vibrant.
Side Dishes
This soup pairs beautifully with soft, warm naan bread or crusty artisan bread for dipping. A fresh green salad on the side also complements the complex spices with bright, crisp flavors. For a heartier meal, consider serving it alongside steamed basmati rice or a plate of lightly sautéed greens.
Creative Ways to Present
To make serving this Indian Mulligatawny Soup Recipe a bit more special, consider ladling it into small cups or mini bowls for a party appetizer. You can also swirl a drizzle of extra coconut milk on top for an elegant touch, or sprinkle a pinch of chili flakes to add some extra kick if you like it spicy. Presentation can be fun and makes the dish feel like a true celebration!
Make Ahead and Storage
Storing Leftovers
Leftover mulligatawny soup keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors only deepen as it sits, so it’s a perfect make-ahead option for busy weeknights or meal prep.
Freezing
If you want to store the soup longer, freeze it in portions in freezer-safe containers or bags for up to 3 months. Just make sure to leave a little space at the top as the soup will expand when frozen.
Reheating
When reheating, thaw frozen soup overnight in the fridge if possible. Warm gently over low to medium heat on the stove, stirring occasionally to prevent sticking. You might want to add a splash of broth or water to adjust the consistency since it can thicken during storage.
FAQs
Can I make this Indian Mulligatawny Soup Recipe vegan?
Absolutely! Simply substitute the butter with vegetable oil and use vegetable broth instead of chicken broth. The coconut milk adds plenty of creaminess to keep it rich and satisfying.
What can I use if I don’t have red lentils?
Red lentils work best because they cook quickly and break down to thicken the soup. If you don’t have them, yellow lentils or split peas can be substituted, but cooking times may vary slightly.
How spicy is this soup?
It has a mild warmth thanks to the jalapeño and spices, but it’s not overly spicy. You can adjust the heat by including or omitting the jalapeño seeds, or add chili flakes if you like it hotter.
Can I prepare this soup in advance for a dinner party?
Yes! In fact, the flavors develop beautifully overnight. Prepare the soup a day ahead, refrigerate, then gently reheat before serving. Garnish fresh just before presenting to keep it vibrant.
What other garnishes work well with this soup?
Besides cashews, cilantro, and scallions, toasted coconut flakes or a dollop of yogurt or vegan yogurt can add lovely texture and creaminess. A sprinkle of fresh mint also brings a refreshing contrast.
Final Thoughts
This Indian Mulligatawny Soup Recipe is truly a comforting and versatile dish that deserves a spot in your kitchen repertoire. Its balance of spices, subtle sweetness, and creamy texture make it a joy to make and an even bigger joy to eat. I encourage you to dive in, experiment with garnishes, and share this heartwarming soup with friends and family — you’ll soon see why it’s a longtime favorite!
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Indian Mulligatawny Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Indian Mulligatawny Soup is a hearty and flavorful dish combining aromatic spices, tender lentils, apples, and coconut milk. Perfectly balancing warmth and subtle sweetness, this comforting soup is easy to prepare and offers a delicious taste of Indian cuisine in just under an hour.
Ingredients
Base Ingredients
- 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
Spices
- 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
Lentils and Liquids
- 1/2 cup red lentils, uncooked
- 3 cups chicken or vegetable broth (vegetable broth for vegan)
- 2/3 cup canned unsweetened coconut milk
Garnishes
- Roasted cashews for garnish
- Chopped cilantro and/or scallions for garnish
Seasoning
- Salt and black pepper to taste
Instructions
- Sauté vegetables: Melt the butter in a large pot over medium-high heat. Add the chopped onion, diced carrot, and diced, seeded jalapeño. Sauté these vegetables for 4 to 5 minutes, or until the onions have softened and become translucent.
- Add aromatics and spices: Stir in the minced garlic, minced ginger, diced apples, and canned diced tomatoes. Cook the mixture for about 3 minutes to meld the flavors. Then add the curry powder, ground cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and dried thyme. Toss everything well to coat the vegetables and apples evenly with the spices.
- Simmer lentils: Add the uncooked red lentils and chicken or vegetable broth to the pot. Bring the soup to a rolling boil, then reduce the heat to a simmer. Cook uncovered for about 30 minutes, allowing the lentils to soften and the flavors to develop fully.
- Puree soup: Using an immersion blender directly in the pot, or transferring about 75% of the soup to a regular blender, puree the soup until mostly smooth but leaving some chunks for texture. This creates a creamy yet textured consistency that is traditional to mulligatawny.
- Finish and serve: Return the pureed soup to the pot if necessary. Stir in the unsweetened coconut milk and season with salt and black pepper to taste. Warm through gently without boiling. Serve the soup hot, garnished with roasted cashews and chopped cilantro or scallions. Accompany with naan bread for a satisfying meal.
Notes
- For a vegan option, substitute butter with vegetable oil and use vegetable broth.
- If accessing spice powders is difficult, consider a pre-made curry powder blend but adjust quantities to taste.
- Apples add a subtle sweetness which balances the spices; tart apples such as Granny Smith work well.
- Be careful not to over-puree the soup; leaving some texture adds to the authentic experience.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
