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–+ servings
aromatic comfort soup recipe

Mulligatawny Soup

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This vibrant Mulligatawny soup combines warm spices, hearty lentils, and creamy coconut milk for the perfect balance of flavors. The subtle sweetness of apple counterpoints the savory elements, while fresh herbs brighten the entire dish. A comforting, aromatic meal that's both satisfying and adaptable.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: Indian
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups coconut milk
  • 1 large potato peeled and chopped
  • 6 cardamom pods bruised
  • 1 tablespoon mild curry powder
  • 2 tablespoons lemon juice
  • 1 teaspoon ground turmeric
  • 1 large onion chopped
  • 1 cup red lentils
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons ground coriander
  • 1/4 teaspoon cinnamon
  • 7 cups chicken or vegetable stock
  • 2 fresh small red chilies chopped
  • 1 large apple peeled, cored and chopped
  • 4 garlic cloves crushed
  • 1 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh coriander leaves chopped

Equipment

  • Large pot
  • Immersion blender or regular blender

Method
 

  1. Heat vegetable oil in a large pot over medium heat.
  2. Add chopped onion, crushed garlic, grated ginger, and chopped red chilies. Sauté until onions begin to soften, about 3 minutes.
  3. Add ground coriander, ground cumin, turmeric, curry powder, cinnamon, and bruised cardamom pods. Cook while stirring frequently for about 5 minutes until the onions are completely soft and the spices are fragrant.
  4. Stir in the red lentils, stock, chopped potato, and chopped apple. Bring the mixture to a simmer.
  5. Cover the pot and cook for approximately 20 minutes, or until both the potato and lentils are tender.
  6. Remove from heat and blend the soup until smooth using an immersion blender, or carefully transfer in batches to a regular blender.
  7. Return the blended soup to the pot and stir in the coconut milk, lemon juice, and chopped fresh coriander leaves.
  8. Gently warm the soup before serving. Taste and adjust seasoning if necessary.

Nutrition

Calories: 285kcal

Notes

This soup actually improves in flavor when made a day ahead, allowing the complex spices to meld overnight. Store refrigerated for up to 4 days or freeze portions for up to 3 months.
For a protein boost, add shredded chicken, diced tofu, or chickpeas. You can adjust the heat level by increasing or decreasing the amount of chilies used.
Serve with warm naan bread, basmati rice, or a cooling cucumber raita for a complete meal.

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