If there’s ever been a dish to comfort you on a chilly evening or surprise your taste buds with something both familiar and exotic, it’s Mulligatawny Soup. This Anglo-Indian classic bubbles over with warm spices, creamy coconut milk, sprightly lentils, and a medley of veggies – all mingling into an aromatic bowl you’ll find impossible to resist. Mulligatawny Soup is more than just a meal; it’s a cozy embrace you can ladle into a bowl, whether you’re feeding family on a busy night or treating friends to something special.
Ingredients You’ll Need
The magic of Mulligatawny Soup lies in its harmonious balance of humble, everyday ingredients and a few bold, flavorful extras. Each component here plays an important role: some lend subtle sweetness, some provide body, and others add the signature warmth and color that make this recipe unforgettable.
- Butter or oil (2 tbsp): Start with a good fat for sautéing, which helps carry the spices and makes the flavors sing.
- Onion (1, finely chopped): The savory backbone, creating a sweet and savory base.
- Garlic (2 cloves, minced): Infuses the soup with a gentle, aromatic bite.
- Fresh ginger (1-inch piece, grated): Adds bright zing and depth, essential for an authentic flavor profile.
- Carrots (2, diced): Natural sweetness and cheerful color in every spoonful.
- Celery (2 stalks, diced): Lends a savory crunch and aromatic earthiness.
- Apple (1, peeled and chopped): The secret touch—delicate sweetness and a subtle tart note that lifts everything.
- Curry powder (1 tbsp): The soul of Mulligatawny Soup, weaving together a tapestry of spices.
- Ground cumin (1 tsp): Adds nutty warmth and an earthy undertone.
- Turmeric (½ tsp): Not just for a golden hue—it also brings gentle bitterness and complexity.
- Red lentils or yellow split peas (½ cup, rinsed): The heartiness—these break down beautifully for that thick, comforting texture.
- Vegetable or chicken broth (4 cups): Allows all the flavors to marry and lends body to the soup.
- Coconut milk (1 can, 14 oz/400 ml): Creamy, aromatic, and lush, mellowing the spices to perfection.
- Cooked shredded chicken (1 cup, optional): A protein boost and more texture, but entirely skippable for vegetarians and vegans.
- Lemon juice (from ½ lemon): Just a squeeze at the end lifts the whole dish and balances the richness.
- Salt and pepper, to taste: Never skip the final seasoning—it amplifies all the lovely flavors you’ve built.
- Fresh cilantro, for garnish: A pop of green and a fresh, herbal finish to tie it all together.
How to Make Mulligatawny Soup
Step 1: Build Your Flavor Base
Set a large pot over medium heat and let your butter or oil melt into a glossy puddle. Toss in the onion, garlic, and ginger, and sauté until the onion softens and everything smells wonderfully fragrant. This first step is your foundation—take your time, letting the aromatics gently release their flavors for a richer Mulligatawny Soup.
Step 2: Add the Veggie Medley and Apple
Next, stir in the diced carrots, celery, and apple. Sauté these together for about five minutes. The apple might seem surprising, but as it cooks with the vegetables, it releases a delicate sweetness that makes every spoonful of soup uniquely flavorful.
Step 3: Toast the Spices
Add curry powder, cumin, and turmeric straight into the pot. This is your chance to wake up the spices—so let them cook for about a minute, just until your kitchen smells irresistible. Toasting at this stage ensures Mulligatawny Soup tastes aromatic and vibrant, not raw or harsh.
Step 4: Simmer with Lentils and Broth
Pour in the rinsed red lentils (or yellow split peas), followed by the vegetable or chicken broth. Turn up the heat and bring everything to a gentle boil, then lower it to a simmer. Let the soup cook for 20–25 minutes, or until the lentils are beautifully soft and the flavors meld together. Give the pot a stir now and then to make sure the lentils don’t stick.
Step 5: Stir in Coconut Milk and (Optional) Chicken
Reduce the heat and pour in the coconut milk, which gives the soup its luxurious, creamy character. If you’re adding shredded chicken, this is the time—just stir it in and heat through. Mulligatawny Soup should now look silky and inviting, flecked with bits of veggies.
Step 6: Finish and Season
Turn off the heat and squeeze in the lemon juice. Season with salt and pepper, tasting as you go—this final flourish sharpens and brightens all the flavors. Ladle your creation into bowls, ready for garnishing.
How to Serve Mulligatawny Soup
Garnishes
Fresh cilantro leaves are a must—they bring a vibrant green finish and a subtle herbal note that complements the creamy warmth beneath. You can also offer a swirl of coconut milk or a sprinkle of crispy fried onions for a decadent touch. Mulligatawny Soup loves a little bit of flair on top!
Side Dishes
This soup pairs perfectly with warm naan bread or fluffy steamed basmati rice. Both options soak up the fragrant broth wonderfully (and are perfect for scooping up every last bit). If you want something lighter, try serving with a crunchy cucumber and mint salad for a cooling contrast.
Creative Ways to Present
For a bit of dramatic flair, ladle Mulligatawny Soup into wide, shallow bowls and top with a drizzle of coconut cream, toasted seeds, or a scattering of finely sliced apples. For parties, serve tiny portions in espresso cups as a warming amuse-bouche—watch your guests’ eyes light up at every sip!
Make Ahead and Storage
Storing Leftovers
Mulligatawny Soup stores like a dream. Let any leftovers cool to room temperature, then transfer to an airtight container. Pop in the fridge and enjoy within 3-4 days—you’ll find the flavors deepen and meld in the most delicious way.
Freezing
If you’re meal-prepping or want a stash ready for even colder nights, Mulligatawny Soup freezes beautifully (just leave out the garnishes). Portion into individual containers, cool completely, and freeze for up to three months. When you’re ready for a bowl, it’s as easy as thaw, reheat, and serve.
Reheating
Gently rewarm the soup on the stove over medium-low heat, stirring occasionally to prevent sticking. If it thickens up too much after storage, simply add a splash of water or broth to loosen it. Finish with a fresh squeeze of lemon and some cilantro to revive those vibrant flavors.
FAQs
Can I make Mulligatawny Soup vegan?
Absolutely! Simply omit the chicken and make sure to use vegetable broth. The soup is naturally rich and satisfying, thanks to the lentils and coconut milk, so you won’t miss the meat at all.
Is Mulligatawny Soup very spicy?
Not at all! The spices add warmth and depth rather than heat. If you love extra spice, add a pinch of chili powder or a finely chopped green chili, but the classic version is beautifully balanced and gentle.
Can I blend the soup for a smoother texture?
Yes, and it’s a fun twist! Use an immersion blender to partially or fully puree the soup right in the pot. This makes it velvety and luxurious—just remember to blend before you add the chicken if using.
What can I substitute for coconut milk?
If you prefer to skip coconut milk, try using heavy cream or an unsweetened nut milk for creaminess, though the flavor will be a bit different. Coconut milk gives Mulligatawny Soup its trademark richness and subtle sweetness.
How can I add extra veggies or protein?
This recipe is flexible! Stir in diced potatoes, peas, or bell peppers for extra color and nutrition, or add cubes of paneer or tofu for protein in a vegetarian version. Mulligatawny Soup is a wonderful blank canvas for your creativity.
Final Thoughts
If you’ve never made Mulligatawny Soup before, you’re in for a truly heartwarming treat. There’s something magical about the way simple ingredients and bold spices transform into a soup that’s both comforting and packed with flavor. Gather your ingredients and give it a try—this is the kind of recipe you’ll make again and again!
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Mulligatawny Soup Recipe
- Total Time: 45 minutes
- Yield: 4–6 servings
- Diet: Vegetarian
Description
A fragrant Anglo-Indian soup blending warming spices, lentils, vegetables, and coconut milk. This hearty, aromatic dish is rich in flavor and perfect for cozy nights.
Ingredients
Spices:
- 2 tbsp butter or oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
Veggies and Legumes:
- 2 carrots, diced
- 2 celery stalks, diced
- 1 apple, peeled and chopped
- ½ cup red lentils (or yellow split peas), rinsed
Liquids:
- 4 cups vegetable or chicken broth
- 1 can (14 oz / 400 ml) coconut milk
Optional:
- 1 cup cooked shredded chicken (optional)
- Juice of ½ lemon
- Salt and pepper, to taste
Garnish:
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat butter or oil in a large pot over medium heat. Sauté onion, garlic, and ginger until softened.
- Cook Veggies: Add carrots, celery, and apple. Cook for 5 minutes.
- Add Spices: Stir in curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
- Cook Lentils: Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.
- Finish Soup: Stir in coconut milk and shredded chicken (if using). Heat through.
- Season and Serve: Season with lemon juice, salt, and pepper. Serve hot, garnished with fresh cilantro.
Notes
- For a smoother soup, use an immersion blender to puree partially or fully.
- To make it vegan, omit chicken and use vegetable broth.
- Pairs wonderfully with naan bread or steamed basmati rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmering
- Cuisine: Anglo-Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
