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
Scale
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.
