Mulligatawny Soup
Mulligatawny Soup is warm, hearty, and gently spiced.It combines lentils, vegetables, and aromatic spices.The soup is filling and deeply comforting.Ideal as a starter or light main course.
Ingredients
- 2 tablespoons butter or oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 1 carrot, diced
- 1 apple, peeled and diced
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- Fresh cilantro or cream for garnish
Instructions
- Heat butter or oil in a pot over medium heat.
- Sauté onion until soft; add garlic and ginger.
- Stir in curry powder, turmeric, and cumin; cook briefly until fragrant.
- Add lentils, carrot, apple, and broth; bring to a boil.
- Reduce heat and simmer until lentils are tender.
- Stir in coconut milk and optional chicken.
- Adjust seasoning and garnish before serving.
Notes
- Apples add gentle sweetness and balance spice.
- Red lentils cook quickly and thicken the soup.
- Curry powder strength varies—adjust to taste.
- Coconut milk adds richness.
- Soup thickens as it cools.