Mulligatawny Soup Recipe
Mulligatawny Soup is a warming blend of spices, vegetables, and chicken simmered in a rich broth. With a touch of curry powder and coconut milk or cream, it offers a perfect balance of heat and smoothness.
Ingredients
- 2 tablespoons butter or ghee
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 apple, peeled and diced
- ½ cup red lentils, rinsed
- 1 boneless chicken breast, diced (optional)
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk or ½ cup heavy cream
- ½ cup cooked rice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, curry powder, cumin, and cinnamon. Cook for 1 minute.
- Add apple and lentils. Mix well.
- Pour in broth and bring to a boil.
- Reduce heat, add chicken, and simmer for 30 minutes.
- Stir in coconut milk or cream, then add cooked rice.
- Adjust seasoning with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- For a vegetarian version, skip chicken and use vegetable broth.
- Coconut milk adds creaminess and depth to the flavor.
- Red lentils help thicken the soup naturally.
- Add a squeeze of lemon for freshness.
- Leftovers taste better as flavours deepen overnight