Description

Warm, comforting, and packed with bold flavors, this Mulligatawny Soup is a delicious fusion of spices, creamy textures, and wholesome ingredients. With tender vegetables, a hint of sweetness from apples, and a touch of richness from coconut milk, it’s a soup that’s perfect for any season. Whether you’re serving it as a starter or a main dish, this recipe is sure to impress.

Ingredients

Scale

For the Base:

2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon grated ginger

For the Spices and Flavor:

2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)

For the Broth and Main Ingredients:

4 cups chicken or vegetable broth
1/2 cup red lentils
1 medium apple, peeled and diced
1 cup cooked shredded chicken (optional for non-vegetarian version)
1/2 cup canned coconut milk

For Garnish:

- Fresh cilantro leaves
- Lemon juice
- Toasted coconut flakes (optional)

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Instructions

Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
Toast the Spices:
Add the curry powder, cumin, coriander, and cayenne pepper to the pot. Stir constantly for 1-2 minutes to toast the spices and release their aroma.
Simmer the Broth:
Pour in the chicken or vegetable broth and stir to combine. Add the red lentils and diced apple. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the lentils are tender.
Blend for Creaminess:
Use an immersion blender to puree part of the soup for a creamy texture, leaving some chunks for heartiness. Alternatively, transfer half the soup to a blender, then return it to the pot.
Add Protein and Coconut Milk:
Stir in the shredded chicken (if using) and coconut milk. Simmer for another 5 minutes to heat through.
Garnish and Serve:
Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lemon juice, and toasted coconut flakes if desired. Serve warm with naan or crusty bread.

Notes

Vegetarian/Vegan Option: Use vegetable broth and skip the chicken. Add chickpeas or tofu for protein.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Freezing: Freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Adjust Spice Level: Increase cayenne pepper for a spicier soup or omit it for a milder version.
Optional Add-Ins: Diced potatoes, spinach, or peas can be added for extra flavor and texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stove Top
Cuisine: Indian-Inspired