Savory Mulligatawny Soup Recipe

Imagine coming home on a chilly evening, your senses greeted by the tantalizing aroma of exotic spices simmering away. That’s the magic of Mulligatawny soup — a dish steeped in history and brimming with flavor. Originating from South Indian cuisine and adapted to British tastes during colonial times, this soup is a delightful blend of lentils, spices, vegetables, and often a hint of sweetness from apples or coconut milk. It’s hearty, nutritious, and perfect for satisfying your craving for something warm and savory.

Why You’ll Love This Recipe

1. Bursting with Flavor: A harmonious blend of spices makes this soup irresistibly savory.
2. Easy to Make: Quick and straightforward with things you already have at home.
3. Versatile: Easily adapted to vegan, gluten-free, or meat-based versions.
4. Nutritious: Your body needs protein, fiber, and vital vitamins.
5. Comforting: A warming dish perfect for any season.

Nutrition Information (per serving):

• Serving Size: 1.5 cups
• Calories: 230
• Sugar: 6g
• Sodium: 480mg
• Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (optional)
• 1 large carrot, diced
• 1 Granny Smith apple, peeled and diced
• 1 cup red lentils, rinsed
• 4 cups vegetable or chicken broth
• 1 cup coconut milk
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Ingredients and Substitutions

• Red Lentils are quick to prepare and provide a smooth, creamy texture. If unavailable, substitute yellow split peas.
• Coconut Milk: Adds richness and a subtle sweetness. Heavy cream or almond milk can work as alternatives.
• Curry Powder is the backbone of flavor. If needed, mix it with turmeric, coriander, and cumin.
• Granny Smith Apple: Its tart sweetness balances the spices. Pears or green mangoes can serve as substitutes.

How to Make Savory Mulligatawny Soup Recipe (Step-by-Step)

1. Prepare the Aromatics: Dice the onion, garlic, and ginger. Warm olive oil in a pot and cook the onion until tender. Add garlic and ginger for an aromatic base.
2. Bloom the Spices: Stir in curry powder, cumin, turmeric, and cayenne pepper. Cooking the spices briefly enhances their flavors.
3. Combine the Core Ingredients: Add carrots, apples, and lentils to the pot. Mix well to coat with the spice blend.
4. Simmer: Pour in the broth and bring to a boil. Reduce heat and let it simmer until the lentils are soft and the vegetables are cooked.
5. Finish with Creaminess: Stir in coconut milk and diced tomatoes. Blend partially for the perfect texture.
6. Garnish and Serve: Add a sprinkle of cilantro and a squeeze of lemon juice for a bright finish.

Expert Tips for Success

• Toast Spices: Toasting spices briefly before adding liquids releases their full aroma.
• Control the Heat: Adjust cayenne pepper to suit your spice tolerance.
• Texture Matters: Blend partially for a balanced mix of creamy and chunky textures.
• Use Fresh Ingredients: Fresh garlic, ginger, and cilantro elevate the flavors.

Variations and Customizations

• Vegan: Stick to vegetable broth and ensure your curry powder is vegan-friendly.
• Protein-Packed: Add shredded chicken, tofu, or chickpeas.
• Low-Carb: Skip the lentils and add cauliflower rice or zucchini noodles.
• Sweet and Spicy: Add a touch of honey or maple syrup for sweetness.

Storage and Reheating Instructions

• Storage: Cool the soup thoroughly before storing it in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months.
• Reheating: Warm on the stovetop over medium heat, stirring occasionally. If needed, add a bit of water or broth to thin it out.

Serving Suggestions

• Serve with warm naan bread or crusty rolls for dipping.
• Complement this dish with a fresh, crisp green salad to create a well-rounded, light meal.
• Garnish with yogurt or sour cream for an extra creamy touch.

Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is even tastier the next day as the flavors blend.

Q: Is Mulligatawny soup traditionally vegan?
A: Traditional versions often include chicken or meat stock, but they can easily be vegan.

Q: Can I skip the coconut milk?
A: Yes, you can use heavy cream or almond milk or omit it altogether for a lighter soup.

Q: How can I thicken the soup?
A: Blend a more significant portion of the soup or add cornstarch slurry.

Related Recipes

• Spiced Lentil Dahl
  A creamy and flavorful Indian lentil dish.
• Curried Butternut Squash Soup
  A velvety soup with the warmth of curry spices.
• Vegetable Coconut Curry
  A hearty and satisfying vegan meal.

Conclusion

This Savory Mulligatawny Soup Recipe truly celebrates flavor, warmth, and versatility. Whether cooking for a crowd or meal-prepping for the week, this dish will surely delight your taste buds and nourish your soul. Don’t wait — gather your ingredients and make a pot today! Let us know how it turns out in the comments below.

Perfect Standing Rib Roast: A Show-Stopping Holiday Centerpiece

Savory Mulligatawny Soup Recipe

A rich and flavorful soup made with lentils, vegetables, and aromatic spices, Mulligatawny is a comforting meal-in-a-bowl that’s perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course dinner

Cuisine indian

Servings 6 peoples

Calories 230 kcal

Ingredients

  

• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional)
• 1 large carrot, diced
• 1 Granny Smith apple, peeled and diced
• 1 cup red lentils, rinsed
• 4 cups vegetable or chicken broth
• 1 cup coconut milk
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions

 

• Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

  Stir in garlic and ginger, cooking for 1 minute until fragrant.

  Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for another minute, stirring frequently.

  Mix in the carrot, apple, and lentils. Stir well to coat with the spice mixture.

  Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the lentils and vegetables are tender.

  Add coconut milk and diced tomatoes. Simmer for an additional 10 minutes.

  Use an immersion blender to partially blend the soup for a creamy consistency, leaving some chunks for texture.

  Season with salt and pepper to taste. Garnish with fresh cilantro and serve with lemon wedges.

Notes

• Adjust the spice level to your preference by adding more or less cayenne pepper.
• For a protein boost, consider adding cooked chicken or chickpeas.
• This soup thickens as it cools. Add more broth or water when reheating if needed.

Keyword Mulligatawny Soup, Savory Mulligatawny Soup Recipe