Go Back

Mulligatawny Soup

Shruthi
Mulligatawny Soup is a hearty, warmly spiced soup made with lentils, vegetables, apples, and fragrant seasonings.
Flavor: Savory, mildly spicy, earthy, and subtly sweet.
Texture: Thick, creamy, and satisfying, with tender vegetables and lentils.
Preparation: Sauté vegetables and spices, simmer with lentils and broth, then finish with coconut milk.
Cooking method: Stovetop simmering.
Serving suggestion: Serve hot with naan, rice, or crusty bread.
Best occasion: Weeknight dinners, winter lunches, family meals, and make-ahead lunches.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian-Inspired
Servings 4
Calories 240 kcal

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 1 medium apple, peeled, cored, and diced
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • ¾ cup red lentils, rinsed
  • 1½ tablespoons curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 6 cups vegetable broth or chicken broth
  • 1 cup coconut milk
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Wash and prepare the vegetables. Finely chop the onion, dice the carrots and apple, and chop the celery into small pieces.
    Mince the garlic and grate the fresh ginger. Rinse the red lentils under running water until the water is relatively clear.
    Measure the spices, broth, and coconut milk before you begin cooking. Having everything ready makes the preparation process easier.
  • Heat the olive oil or butter in a large soup pot over medium heat.
    Add the chopped onion, carrots, and celery. Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
    Add the garlic and grated ginger. Cook for another minute, stirring continuously to release their aroma without burning them.
  • Stir in the diced apple, curry powder, turmeric, cumin, and coriander.
    Cook for 1–2 minutes, stirring gently to coat the vegetables and apple with the spices. This brief cooking step helps develop a deeper flavor.
    If you prefer a spicier soup, add a small amount of chili powder or freshly ground black pepper.
  • Add the rinsed red lentils to the pot and stir well.
    Pour in the vegetable or chicken broth. Add the optional bay leaf, if using, and bring the mixture to a gentle boil.
    Once boiling, reduce the heat to low and cover the pot partially with a lid.
  • Allow the soup to simmer for approximately 20–25 minutes, stirring occasionally.
    The lentils should become soft, and the carrots should be tender. Red lentils naturally break down during cooking, giving the soup a thick and comforting consistency.
    If the soup becomes too thick, add a little extra broth or water until it reaches your preferred consistency
  • Remove the bay leaf, if used.
    For a smooth, creamy texture, use an immersion blender to blend part or all of the soup. Alternatively, leave it unblended for a more rustic texture with visible vegetables.
    If using a countertop blender, allow the soup to cool slightly and blend in batches, following the blender manufacturer's instructions for hot liquids.
  • Return the soup to low heat if necessary. Stir in the coconut milk and simmer gently for another 3–5 minutes.
    Avoid boiling the soup vigorously after adding the coconut milk. Taste and adjust the salt, pepper, and curry seasoning as needed.
    Add the lemon juice just before finishing to brighten the flavors.
  • Turn off the heat and stir in the chopped cilantro.
    Ladle the hot Mulligatawny Soup into serving bowls. Garnish with additional cilantro and, if desired, a small swirl of coconut milk.
    Serve immediately with naan, steamed rice, crusty bread, or warm flatbread for a satisfying meal.

Notes

  1. Rinse the lentils: Rinsing removes surface dust and helps prepare them for cooking.
  2. Use fresh aromatics: Fresh ginger and garlic give the soup a more vibrant flavor.
  3. Choose a suitable apple: Granny Smith adds tartness, while Fuji or Gala provides a sweeter taste.
  4. Adjust the consistency: Add more broth for a thinner soup or simmer uncovered for a thicker one.
  5. Blend according to preference: A fully blended soup is smooth, while a partially blended soup retains more texture.
  6. Add coconut milk near the end: Gentle heating helps maintain a creamy consistency.
  7. Balance the seasoning: A little lemon juice brightens the rich spices and coconut milk.
  8. Taste before serving: Curry powders differ in strength, so adjust the amount according to your preferred flavor.

 

Keyword coconut milk soup, homemade soup, Indian curry soup, Lentil Soup, Mulligatawny Soup, spiced vegetable soup