A hearty and aromatic Indian-inspired soup, Mulligatawny blends spices, lentils, and vegetables with a creamy base. It’s a comforting meal that’s packed with bold flavors and perfect for any season.
Origin Mulligatawny Soup
Mulligatawny, meaning “pepper water,” originated in South India as a spicy broth. It evolved during British colonial times, incorporating ingredients like lentils, apples, and cream, becoming the fusion soup enjoyed worldwide today.
Why You’ll Love This Recipe
This soup beautifully balances spicy, savory, and creamy elements. It’s nourishing, filling, and flexible — great for meal prep or a cozy dinner. Plus, it’s easy to make vegetarian or vegan with simple substitutions.
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Mulligatawny Soup
4
servings20
minutes1
hour213
kcalIngredients
1 cup red lentils, rinsed
1 tbsp oil or ghee
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, minced
2 carrots, diced
1 apple, peeled and chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp chili powder (optional)
4 cups vegetable or chicken broth
1 cup coconut milk or cream
Salt and pepper to taste
Fresh cilantro for garnish
Directions
- Heat oil or ghee in a large pot over medium heat. Sauté onion, garlic, and ginger until soft and fragrant.
- Add carrots, apple, and spices. Cook for 2–3 minutes, stirring frequently.
- Stir in the lentils and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are soft.
- Use an immersion blender to puree the soup until smooth (or leave slightly chunky if preferred).
- Stir in coconut milk or cream. Heat through but do not boil.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
Notes
- For a vegan version, use oil and coconut milk.
- Add cooked chicken or shrimp for a non-vegetarian twist.
- Adjust spices to your heat preference.
- Serve with naan or crusty bread for a complete meal.
