Mulligatawny Soup
User Reviews
5
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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
342 kcal
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Course
Main Course
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Cuisine
Indian
Mulligatawny Soup
Description
Mulligatawny Soup is a hearty blend of vegetables, lentils, spices, and coconut milk. The recipe begins by sautéing onion and celery, then adding garlic, ginger, and fragrant mustard seeds along with a mix of warm spices including turmeric, curry powder, and cumin. Carrots, potatoes, and tart apples are stirred in, creating a unique sweet and savory foundation. Red split lentils are incorporated to form the body of the soup, simmering in vegetable broth until soft and creamy.
The soup has a smooth yet textured consistency with softened vegetables and lentils melding together. The addition of coconut milk enriches the broth with creaminess, balanced by fresh lime juice which adds a hint of acidity. It delivers a mild to medium spiciness from the red pepper flakes without overwhelming heat.
This soup is suitable for a warming meal, pairing well with flatbreads or crusty bread to soak up the broth. It can serve as a nutritious vegetarian main or starter. Adjust salt to taste before serving to enhance the complex flavors.
For gluten-free adaptation, substitute flour with gluten-free options such as tapioca or corn starch. Using tart Granny Smith apples preserves the soup's brightness, though sweeter apple varieties may be used if preferred. Slow simmering is recommended to deepen flavors and ensure a lush texture.
Ingredients
- ¼ cup vegetable oil
- 1 onion medium, chopped
- 1 celery chopped, stalk
- ½ teaspoon salt
- 5 garlic minced, cloves
- 2 tablespoons ginger root peeled and minced
- 2 teaspoons mustard seeds
- 1 teaspoon Turmeric ground
- 1 teaspoon curry powder
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin ground
- 2 medium carrot peeled, sliced
- 1 medium potato cubed
- 1 medium apple peeled, cored, cubed (granny smith)
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 cup masoor dal split red lentils
- 5 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon lime juice
- 3 tablespoons cilantro fresh leaves
Instructions
- In a large pot or Dutch oven, warm oil over medium-high heat. Add onions and celery, season with salt, and cook until translucent, about 5 minutes.
- Add garlic and ginger and cook until fragrant and softened about 2 minutes. Add mustard seeds, turmeric, curry powder, red pepper flakes, and ground cumin and cook until mustard seeds pop and sizzle, about 1 minute.
- Bring in the carrots, potatoes and apple cubes, and cook until just starting to soften for 2 minutes. Add tomato paste and flour. Cook, stirring well to coat all the ingredients, for 2 minutes.
- Add the masoor dal and vegetable broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits. Reduce the heat.
- Cover the pot and simmer for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the carrots and potatoes are tender, the soup is creamy, and the flavors have blended. Adjust salt if needed.
- Add coconut milk and lime juice, and stir well. Serve the soup in bowls, and top with fresh cilantro leaves and more red pepper flakes, if desired.
Notes
- Substitute gluten-free flour blends or starches like tapioca or corn starch to make the soup gluten-free.
- Prefer tart apples, such as Granny Smith, for balanced flavor, but sweeter varieties like Gala or Fuji can be used.
- Simmer gently rather than boiling aggressively to allow flavors to fully develop and a creamy texture to form.
- Add vegan protein like beans or meat substitutes for added nutrition if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1050mg | 44% |
| Potassium | 635mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3988IU | 80% |
| Vitamin C | 15mg | 17% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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