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–+ servings
Benjamin

Best Mulligatawny Soup Recipe – Simple & Delicious!

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 -6 servings
Course: Soup
Cuisine: Indian-Inspired
Ingredients Method Notes

Ingredients
  

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

Method
 

Sauté the Vegetables:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. Stir in the shredded chicken (if using) and coconut milk. Simmer for another 5 minutes to heat through.
Garnish and Serve:
  1. 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.

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