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
Scale
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
