Indian Mulligatawny Soup Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 Servings
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Calories
165 kcal
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Course
Main Course
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Cuisine
Indian
Indian Mulligatawny Soup Recipe
Description
This Mulligatawny Soup recipe starts with sautéing butter, onion, carrot, and jalapeno until soft. Aromatics like garlic, ginger, and diced apples are added next, along with tomatoes and a complex spice blend including curry powder, cumin, and warm spices to build depth of flavor. Red lentils and broth are added and simmered for 30 minutes to cook the lentils and meld the flavors.
Partially pureeing the soup leaves both creamy and chunky textures that make it satisfying and rich. Finishing with coconut milk adds smoothness and a subtle sweetness, balancing the spices. The soup is topped with roasted cashews and fresh cilantro or scallions, which add crunch and freshness. Naan bread is suggested for dipping alongside.
Butter can be substituted with oil, and chicken broth with vegetable broth to accommodate dietary preferences such as vegan or dairy-free diets, making this soup adaptable without losing its character.
Ingredients
- 1/4 cup butter or vegetable oil for vegan
- 1 yellow onion chopped
- 1 carrot peeled and diced
- 1 jalapeno pepper seeded and diced, red
- 3 garlic minced, cloves
- 2 teaspoons ginger root peeled and minced
- 2 apple peeled, cored and diced, small firm
- 1 diced tomatoes 14.5 oz can
- 1 tablespoon curry powder
- 1 teaspoon cumin ground
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Turmeric ground
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon thyme dried
- 1/2 cup red lentils uncooked
- 3 cups chicken broth or vegetable broth
- 2/3 cup coconut milk canned, unsweetened
- salt to taste
- black pepper to taste
- cashews roasted, for garnish
- cilantro chopped, or scallions, for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes or until the onions have softened.
- Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes. Then add in all of the spices and toss to coat.
- Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
- Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup.
- Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
- Serve topped with cashew and scallions along with naan bread for dipping.
Notes
- Butter can be replaced with vegetable oil for a dairy-free version without altering flavor significantly.
- To make the soup vegan, use vegetable oil instead of butter and vegetable broth in place of chicken broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 165kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.5g | 3% |
| Cholesterol | 3mg | 1% |
| Sodium | 454mg | 19% |
| Potassium | 372mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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