If you’re craving a bowl of comforting warmth that dances with exotic spices and fresh ingredients, you have to try this Indian Mulligatawny Soup Recipe. This vibrant soup perfectly balances creamy coconut milk, tender lentils, and a medley of aromatics like ginger and turmeric. The harmonious blend of sweet apples and savory curry spices gives it a unique character that’s both soothing and invigorating. Easy to prepare yet deeply satisfying, this recipe will soon become one of your go-to meals when you want something hearty, healthy, and bursting with flavor.
Ingredients You’ll Need
The magic of this Indian Mulligatawny Soup Recipe lies in its simple but carefully chosen ingredients. Each one brings a special touch that elevates the soup’s taste, texture, and color, creating a dish that’s rich, aromatic, and beautifully balanced.
- 1/4 cup butter (or vegetable oil for dairy-free/vegan): Provides a luscious base to sauté the vegetables and develop deep flavors.
- 1 yellow onion, chopped: Adds natural sweetness and a tender bite when cooked.
- 1 carrot, peeled and diced: Brings sweetness and vibrant color to the soup.
- 1 red jalapeño, seeded and diced: Introduces a gentle kick without overwhelming heat.
- 3 cloves garlic, minced: Imparts a rich, savory aroma that is essential in Indian cuisine.
- 2 teaspoons peeled and minced ginger root: Adds a fresh, zesty warmth that enlivens every spoonful.
- 2 small firm apples, peeled, cored, and diced: Contributes a subtle sweetness and pleasant texture contrast.
- 1 (14.5 oz) can diced tomatoes: Offers acidity and richness, balancing the creaminess.
- 1 tablespoon curry powder: The heart of the spice blend, providing deep, complex flavor.
- 1 teaspoon ground cumin: Earthy undertones that deepen the soup’s character.
- 1/2 teaspoon paprika: Adds smokiness and a touch of color.
- 1/2 teaspoon ground cinnamon: Introduces a hint of warm sweetness.
- 1/2 teaspoon ground turmeric: Gives the soup its golden hue and healthful properties.
- 1/4 teaspoon ground cardamom: Offers a fragrant, slightly citrusy aroma.
- 1/4 teaspoon freshly ground black pepper: Provides subtle heat and depth.
- 1/2 teaspoon dried thyme: A delicate herbaceous note that complements the spices.
- 1/2 cup red lentils, uncooked: The protein-rich base that thickens the soup beautifully.
- 3 cups chicken or vegetable broth (vegetable broth for vegan): Adds savory richness to meld all flavors together.
- 2/3 cup canned unsweetened coconut milk: Brings a creamy tropical touch that rounds out the spices perfectly.
- Salt and black pepper to taste: Essential seasoning to enhance every layered flavor.
- Roasted cashews for garnish: Adds crunch and a buttery finish.
- Chopped cilantro and/or scallions for garnish: Fresh herbs brighten and lend a beautiful finish.
How to Make Indian Mulligatawny Soup Recipe
Step 1: Sauté the Vegetables
Begin by melting the butter or heating the oil in a large pot over medium-high heat. Toss in the chopped onion, diced carrot, and red jalapeño, and sauté for about 4 to 5 minutes. The onions should soften and turn translucent, releasing their sweet aroma. This base sets the tone, creating a sweet-spicy foundation that carries through the whole soup.
Step 2: Add Aromatics and Spices
Next, add the minced garlic, fresh ginger, and diced apples into the pot along with the canned tomatoes. Let these cook together for 3 minutes, just long enough for the flavors to mingle and become fragrant. Sprinkle in the curry powder, cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and thyme. Stir well to coat everything evenly with the spices—this step really wakes up the soup with a symphony of Indian flavors.
Step 3: Simmer the Lentils
Now, add the red lentils and pour in the chicken or vegetable broth. Bring the mixture to a rolling boil, then reduce the heat to keep it at a gentle simmer. Let it cook uncovered for about 30 minutes until the lentils are tender and the soup has thickened into a rich stew-like consistency. This slow simmer allows the lentils to melt into the broth, marrying their nutty notes with the spices.
Step 4: Puree the Soup
Once the lentils are cooked through, use an immersion blender to puree roughly 75% of the soup directly in the pot. Alternatively, transfer portions to a regular blender in batches. Leaving some chunky bits ensures that every spoonful has delightful texture and variety—that perfect contrast between creamy and chunky.
Step 5: Finish and Season
Return the partially blended soup to the pot if you used a blender. Stir in the luscious coconut milk, which adds a silky creaminess and balances the bold spices. Taste and adjust with salt and freshly ground black pepper as needed. Your Indian Mulligatawny Soup Recipe is now ready to be served piping hot with all the garnishes you love.
How to Serve Indian Mulligatawny Soup Recipe
Garnishes
Garnishing is where you can bring personality to your Indian Mulligatawny Soup Recipe. Roasted cashews provide a delightful crunchy contrast to the smooth soup, while chopped cilantro or scallions inject a burst of fresh, herbal brightness. These simple touches elevate the dish visually and add layers of flavor and texture that make every bite interesting.
Side Dishes
Indian Mulligatawny Soup pairs beautifully with warm naan bread, which is perfect for dipping and soaking up every bit of that flavorful broth. You can also enjoy a side of fluffy basmati rice or a crisp cucumber salad for a complete, balanced meal. These accompaniments help round out the meal while complementing the soup’s bold spices.
Creative Ways to Present
Feeling a bit fancy? Serve your soup in small bowls topped with a swirl of coconut cream and a sprinkle of toasted cumin seeds for an elegant finish. You can also ladle it into hollowed-out bread bowls or decorative mugs for a cozy, rustic presentation that’s perfect for entertaining. No matter how you serve it, the star—the Indian Mulligatawny Soup Recipe—always shines through.
Make Ahead and Storage
Storing Leftovers
This soup stores like a dream! Let it cool completely, then transfer leftovers to an airtight container and refrigerate. It will keep well for up to 4 days, allowing you to enjoy comforting, homemade soup without any hassle on busy days.
Freezing
If you want to prep in advance or save some for later, this Indian Mulligatawny Soup Recipe freezes wonderfully. Portion it into freezer-safe containers or bags, leaving space for expansion. It will stay fresh and flavorful for up to 3 months, making it a perfect freezer meal for chilly days.
Reheating
When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking. You may need to add a splash of broth or water if it thickens too much. Avoid microwave reheating for large portions to maintain the best texture and flavor, but for small servings, a short microwave blast works just fine.
FAQs
Can I make Indian Mulligatawny Soup Recipe vegan?
Absolutely! Simply swap out the butter for vegetable oil and use vegetable broth instead of chicken broth. The coconut milk already adds a lovely creamy richness, so the soup remains deeply satisfying and fully plant-based.
What type of lentils are best for this soup?
Red lentils are ideal as they cook quickly and break down easily, creating a natural thickness. They have a mild flavor that pairs perfectly with the spices without overpowering the soup.
Can I adjust the spice level?
Yes! Removing the seeds from the jalapeño reduces the heat, and you can always add more or less curry powder depending on your preference. For a milder soup, start with less spice and build up to your desired kick.
Is it necessary to puree the soup?
Pureeing most of the soup creates a creamy texture balanced with chunks for interest. However, if you prefer a fully chunky or fully smooth soup, feel free to adjust as you like. The recipe is flexible to match your preference.
What can I serve alongside to make it a full meal?
Serving the soup with naan, basmati rice, or a fresh salad rounds out the meal nicely. These sides complement the soup’s flavors and add texture and variety to your dining experience.
Final Thoughts
Trying this Indian Mulligatawny Soup Recipe is like taking your taste buds on a heartwarming journey through vibrant Indian flavors. It’s easy enough for a weeknight dinner but special enough to impress friends and family. Give this recipe a go, and I promise it will become one of your cherished comfort food classics that you reach for again and again.
Print
Indian Mulligatawny Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This Indian Mulligatawny Soup is a warming and hearty dish featuring a blend of aromatic spices, tender vegetables, red lentils, and creamy coconut milk. Perfectly balanced with the sweetness of apples and a hint of heat from jalapeños, this soup is a delicious and nutritious meal that can be made vegan or with chicken broth for added richness.
Ingredients
Base Ingredients
- 1/4 cup butter (or vegetable oil for dairy-free/vegan)
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 1 red jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 teaspoons peeled and minced ginger root
- 2 small firm apples, peeled, cored, and diced
- 1 (14.5 oz) can diced tomatoes
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
Other Ingredients
- 1/2 cup red lentils, uncooked
- 3 cups chicken or vegetable broth (vegetable broth for vegan)
- 2/3 cup canned unsweetened coconut milk
- Salt and black pepper to taste
- Roasted cashews for garnish
- Chopped cilantro and/or scallions for garnish
Instructions
- Sauté vegetables: Melt butter in a large pot over medium-high heat. Add onion, carrot, and jalapeño; sauté for 4-5 minutes until the onions are softened and vegetables begin to soften.
- Add aromatics and spices: Stir in minced garlic, ginger, diced apples, and canned tomatoes. Sauté for 3 minutes to allow flavors to meld. Add curry powder, cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and dried thyme. Toss everything together to coat the ingredients evenly with spices.
- Simmer lentils: Add red lentils and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 30 minutes, allowing lentils to soften and flavors to develop.
- Puree soup partially: Using an immersion blender or transferring about 75% of the soup to a regular blender, puree the mixture until mostly smooth but leaving some chunks of vegetables and lentils for texture.
- Finish and serve: Return the pureed soup to the pot if removed. Stir in the canned unsweetened coconut milk and season with salt and black pepper to taste. Warm through, then serve garnished with roasted cashews and chopped cilantro and/or scallions. Accompany with naan bread for dipping if desired.
Notes
- This soup can be made vegan by using vegetable broth and vegetable oil instead of butter.
- For a creamier texture, puree more of the soup or add extra coconut milk.
- Adjust the heat level by using a different type or amount of chile pepper.
- Roasted cashews add a nice crunch and contrast to the smooth soup.
- This soup also freezes well for up to 3 months.
