Description
Dive into the world of bold flavors and creamy textures with this Mulligatawny Soup Recipe. A delightful fusion of Indian spices and comforting ingredients, this soup is the perfect meal to warm you up on any day. Packed with lentils, vegetables, and a hint of sweetness from apples, this dish is a crowd-pleaser that’s both hearty and healthy.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 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
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are tender.
- Add Aromatics:
- Stir in the minced garlic, curry powder, ground ginger, and cumin.
- Cook for about 1 minute, allowing the spices to release their aroma.
- Build the Soup Base:
- Add the diced tomatoes, chicken or vegetable broth, lentils, and diced apple to the pot.
- Stir well and bring the mixture to a boil.
- Simmer:
- Reduce the heat to low, cover the pot, and let the soup simmer for 30-35 minutes.
- Check that the lentils are tender and the flavors have melded together beautifully.
- Add Coconut Milk:
- Stir in the coconut milk for a creamy finish.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve warm.
Notes
- Make It Vegetarian: Use vegetable broth instead of chicken broth and consider adding chickpeas for extra protein.
- Texture Options: Blend part of the soup for a creamier texture or leave it chunky for a rustic feel.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Freezing Instructions: Freeze the soup without coconut milk in freezer-safe containers for up to 3 months. Add the coconut milk after reheating for the best texture.
- Spice It Up: Add a pinch of cayenne or red chili flakes for a kick of heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Indian-British Fusion