A rich, creamy, and spiced soup with Indian origins, Mulligatawny blends lentils or rice with vegetables, chicken, and warm curry flavors — a comforting fusion of East and West.
Origin Mulligatawny Soup
Mulligatawny comes from the Tamil words “milagu“ (pepper) and “tanni” (water), meaning “pepper water.” Originally a spicy South Indian broth, it was adapted by the British during colonial times into the heartier soup known today.
What I Love About This Recipe
It’s like a cozy hug in a bowl — warm, gently spiced, slightly creamy, and full of nourishing ingredients. It’s also easily adaptable for vegetarians!
Also Read : Watermelon Salad with Feta
Mulligatawny Soup
Course: Recipes4
servings30
minutes40
minutes230
kcalIngredients
1 tbsp butter or oil
1 small onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 apple, peeled and chopped
1 tbsp curry powder
½ tsp ground cumin
¼ tsp cinnamon (optional)
½ cup red lentils or cooked rice
4 cups chicken or vegetable broth
1 cup cooked, shredded chicken (optional)
½ cup coconut milk or heavy cream
Salt and pepper, to taste
Lemon juice, to finish
Fresh cilantro, for garnish
Directions
- In a large pot, heat butter or oil over medium heat. Sauté onions, garlic, carrots, and apple for 5–6 minutes until soft.
- Stir in curry powder, cumin, and cinnamon. Cook for 1 minute until fragrant.
- Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are soft.
- Use an immersion blender to partially puree the soup, or leave it chunky — your choice!
- Stir in coconut milk or cream, and cooked chicken if using. Simmer another 5 minutes.
- Season with salt, pepper, and a squeeze of lemon juice.
- Garnish with fresh cilantro and serve hot.
Notes
- Use rice instead of lentils for a grainier texture.
- Swap chicken with chickpeas for a hearty vegetarian version.
- A pinch of garam masala adds extra warmth near the end of cooking.
