Instant Pot Mulligatawny Soup

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Everyday Culinary Delights👩‍🍳

Posted on January 10, 2025

Few dishes offer the same level of comfort, depth, and complexity as Mulligatawny Soup. A fusion of Indian and British flavors, this soup is rich, creamy, slightly sweet, and wonderfully spiced, making it a unique and satisfying meal. The addition of coconut milk, lentils, and aromatic curry spices creates a dish that is both nutrient-packed and deeply flavorful.

Cooking it in an Instant Pot makes the process quick and effortless, ensuring that all the flavors develop beautifully while saving time in the kitchen. Whether you’re craving something warm and comforting or looking for a healthy, protein-rich meal, this Instant Pot Mulligatawny Soup is a perfect choice.

What is Mulligatawny Soup?

The word “Mulligatawny” comes from the Tamil words “milagu” (pepper) and “tanni” (water), which translates to “pepper water.” Originally, it was a spicy broth-based soup in South Indian cuisine, but it evolved into a heartier dish during British colonial rule, incorporating vegetables, lentils, chicken, and apples, giving it a perfect balance of spice, sweetness, and creaminess.

Today, Mulligatawny Soup has many variations, but at its core, it remains a richly spiced, creamy, and nourishing dish, perfect for any occasion.

Ingredients

Base Ingredients:

1 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced

Spices and Seasonings:

1 tbsp curry powder
1 tsp ground ginger
1 tsp cumin

Soup Components:

1 can (14.5 oz) diced tomatoes, undrained
4 cups chicken or vegetable broth
1 cup lentils (red or yellow), rinsed
1 medium apple, peeled and diced

Creamy Finish:

1 cup coconut milk
Salt and pepper to taste

Optional Garnish:

Fresh parsley or cilantro, chopped

Directions

Step 1: Sauté the Vegetables

Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery and sauté for 5-7 minutes until softened.

Step 2: Add Aromatics

Stir in garlic, curry powder, ground ginger, and cumin.
Cook for 1 minute, stirring constantly to release their full flavor.

Step 3: Build the Soup Base

Add diced tomatoes, broth, lentils, and diced apple to the pot.
Stir well and bring the mixture to a boil.

Step 4: Simmer to Perfection

Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.

Step 5: Finish with Coconut Milk

Stir in coconut milk, adjusting salt and pepper to taste.

Step 6: Garnish and Serve

Ladle the soup into bowls and garnish with fresh parsley or cilantro.
Serve warm and enjoy!

Nutritional Information (Per Serving):

Calories: 250
Protein: 12g
Carbohydrates: 30g
Total Fat: 9g
Fiber: 7g

Why This Recipe Works

1. A Perfect Balance of Flavors

This soup is a harmony of spice, sweetness, and creaminess. The curry powder, ginger, and cumin provide warmth, the apple adds a hint of natural sweetness, and the coconut milk balances everything with a rich, velvety texture.

2. Nutrient-Packed and Filling

With protein-rich lentils, fiber-packed vegetables, and healthy fats from coconut milk, this soup is both nourishing and satisfying. It’s a great meatless option, but it can also be made with chicken for extra protein.

3. Quick and Easy in the Instant Pot

Traditional Mulligatawny Soup requires slow simmering, but the Instant Pot reduces cooking time significantly while still allowing the flavors to develop beautifully.

4. Versatile and Customizable

You can adapt this recipe to fit different dietary preferences:

Make it vegetarian or vegan by using vegetable broth and omitting meat.
Add chicken or chickpeas for extra protein.
Adjust the spices and heat level to match your taste.

The Cultural Fusion Behind Mulligatawny Soup

Mulligatawny Soup is a culinary representation of colonial-era fusion cuisine. It originated in South India but was adapted by British officers stationed in India who craved a soup course similar to what they were used to back home.

To satisfy this demand, local cooks modified traditional South Indian “rasam” (a spiced tamarind-based broth) by adding lentils, vegetables, and sometimes chicken, resulting in what we now know as Mulligatawny Soup.

Over time, the recipe spread across the world, evolving into different variations in various cultures. Today, it remains a classic dish found in both Indian restaurants and British-inspired menus, loved for its depth of flavor and satisfying texture.

Best Ways to Serve Mulligatawny Soup

1. Classic Pairings

Crusty Bread or Naan – Perfect for dipping into the rich broth.
Basmati Rice – Adds an extra layer of texture and makes the meal heartier.
Flatbread or Roti – Complements the flavors with a soft, chewy texture.

2. Add a Protein Boost

Shredded Rotisserie Chicken – A quick and easy way to add more protein.
Chickpeas or Tofu – Great plant-based options.

3. Garnish for Extra Flavor

Fresh Cilantro or Parsley – Brightens up the dish.
Toasted Nuts (Cashews or Almonds) – Adds a slight crunch and richness.
A Dollop of Yogurt – Balances the spices with a cool, creamy touch.

Variations and Customizations

1. Make It Creamier

If you love an extra creamy soup, blend a portion of it with an immersion blender before adding coconut milk. This creates a silky texture while keeping some chunkiness.

2. Adjust the Heat Level

For a milder soup, reduce the amount of curry powder and cumin.
For extra spice, add cayenne pepper, red chili flakes, or chopped fresh chilies.

3. Try a Different Base

While coconut milk is a staple in modern versions, you can also use:

Heavy Cream – For a richer, more indulgent texture.
Almond Milk or Cashew Cream – A great dairy-free alternative.

4. Add More Vegetables

This soup is perfect for using up extra veggies in your fridge. Consider adding:

Bell Peppers – Adds sweetness and crunch.
Spinach or Kale – Boosts nutrition without altering flavor.
Sweet Potatoes – Provides extra depth and natural sweetness.

Expert Tips for the Best Mulligatawny Soup

1. Use Fresh Spices

The key to great Indian-inspired dishes is fresh, aromatic spices. Toast your curry powder, cumin, and ginger in oil for a minute before adding the liquids to unlock their full potential.

2. Don’t Skip the Apple

It may seem unusual, but the apple adds a delicate sweetness that balances the savory spices.

3. Let the Flavors Develop

Like most spiced soups and stews, Mulligatawny Soup tastes even better the next day as the flavors continue to meld together.

FAQs About Mulligatawny Soup

1. Can I make this soup vegetarian?

Absolutely! Use vegetable broth instead of chicken broth and consider adding chickpeas or extra lentils for protein.

2. How long does Mulligatawny Soup last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container in the refrigerator.

3. Can I freeze this soup?

Yes! Let it cool completely before storing in freezer-safe containers. It will keep well for up to 3 months. Just thaw and reheat when ready to serve.

4. Can I use a different type of lentils?

Yes! While red or yellow lentils work best for a creamy texture, you can also use green or brown lentils for a chunkier soup.

5. How do I thicken the soup?

You can blend a portion of the soup or add a small amount of mashed potatoes to naturally thicken it.

6. What if I don’t have an Instant Pot?

You can make this soup on the stovetop by simmering it for 30-40 minutes, or in a slow cooker on low for 6-8 hours.

Conclusion: Why You Need to Try Mulligatawny Soup

Mulligatawny Soup is more than just a meal—it’s a journey through flavors and cultures. With its bold spices, creamy coconut milk, hearty lentils, and sweet apples, it’s a soup that warms both the body and soul.

By making it in the Instant Pot, you get all the rich flavors in a fraction of the time, making it perfect for busy nights. Whether you’re looking for a healthy vegetarian meal, a comforting winter soup, or a dish with deep, complex flavors, Mulligatawny Soup delivers every time.

Try this recipe today and discover why it has remained a favorite for generations!