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Indian Mulligatawny Soup Recipe

This fragrant Indian Mulligatawny Soup recipe is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. It is ready in an hour, with only 15 minutes of real work! Make a double batch and freeze the leftovers!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 Servings
Calories: 165 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1/4 cup butter or vegetable oil for vegan
  • 1 yellow onion chopped
  • 1 carrot peeled and diced
  • 1 red jalapeno seeded and diced
  • 3 garlic cloves minced
  • 2 teaspoons peeled and minced ginger root
  • 2 small firm apples peeled, cored and diced
  • 1 14.5 oz can diced tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup red lentils uncooked
  • 3 cups chicken or vegetable broth
  • 2/3 cup canned unsweetened coconut milk
  • salt and black pepper to taste
  • Roasted cashews for garnish
  • Chopped cilantro and/or scallions for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
  6. Serve topped with cashew and scallions along with naan bread for dipping.

Notes

  • Variations
  • Dairy-Free: The recipe calls for butter, but you can easily substitute this with vegetable oil to make it dairy-free.
  • Vegan: To make this recipe vegan, you'll need to do two things. First, replace the butter with vegetable oil. Second, use vegetable broth instead of chicken broth.

Nutrition Information

Serving 1serving Calories 165kcal (8%) Carbohydrates 23g (8%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.5g Cholesterol 3mg (1%) Sodium 454mg (19%) Potassium 372mg (11%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 143IU (3%) Vitamin C 10mg (11%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 165

% 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.