If you have been searching for a heartwarming, vibrant soup that bursts with flavor and offers a perfect balance of sweet, spicy, and creamy elements, this Indian Mulligatawny Soup Recipe is a treasure you will want to make again and again. Originating from South Indian cuisine, this dish is a splendid mix of tender lentils, fragrant spices, fresh vegetables, and a touch of coconut milk that creates a luscious texture and complex flavor profile. Whether you’re seeking a comforting lunch or a centerpiece for a cozy dinner, this soup is a spectacular way to bring bold Indian-inspired flavors into your kitchen.
Ingredients You’ll Need
This Indian Mulligatawny Soup Recipe calls for straightforward, pantry-friendly ingredients that each play an essential role in creating depth, color, and a wonderful aroma. From fresh produce to warm spices, every component is crucial for building the layers of taste that make this soup so unforgettable.
- Butter or vegetable oil: Acts as the flavor base and helps sauté the vegetables until softened and fragrant; use oil for a dairy-free or vegan option.
- Yellow onion: Provides natural sweetness and a savory foundation when cooked down.
- Carrot: Adds subtle sweetness and bright color.
- Red jalapeño: Brings a gentle heat without overpowering the soup.
- Garlic: Lends pungent depth and warmth to the soup’s flavor.
- Ginger root: Offers a fresh, zesty kick that complements the curry spices.
- Apples: Introduce a natural sweetness and a unique fruity contrast.
- Diced tomatoes: Add acidity and body, balancing the sweetness and spices.
- Curry powder: The star spice blend that gives the dish its signature flavor.
- Ground cumin, paprika, cinnamon, turmeric, cardamom: These spices build warmth, earthiness, and a subtle complexity.
- Black pepper and dried thyme: Provide subtle heat and herbaceous notes.
- Red lentils: The protein powerhouse that thickens the soup and offers a creamy texture when cooked.
- Chicken or vegetable broth: The liquid base that enhances all flavors; choose vegetable broth to keep it vegan.
- Coconut milk: Adds a luscious creaminess and mellow sweetness that’s essential for authenticity.
- Salt and black pepper to taste: For seasoning and perfect balance.
- Roasted cashews, chopped cilantro, scallions: Optional garnishes for texture and freshness.
How to Make Indian Mulligatawny Soup Recipe
Step 1: Sauté Vegetables
Start by melting butter or heating vegetable oil in a large pot over medium-high heat. Toss in the chopped yellow onion, diced carrot, and seeded red jalapeño. Sauté these until the onions turn translucent and the vegetables begin to soften, which should take about 4 to 5 minutes. This step is crucial as it develops the foundational flavors and gently releases the natural sweetness of the vegetables.
Step 2: Add Aromatics and Spices
Next, stir in the minced garlic and ginger root for a fragrant burst of aroma. Add the peeled and diced apples along with the canned diced tomatoes to bring a lovely balance of sweetness and acidity. Let this mixture sauté for about 3 minutes, then sprinkle in the curry powder, cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and thyme. Toss everything together, making sure the spices coat the veggies and apples evenly to build a warm, complex spice profile that makes this Indian Mulligatawny Soup Recipe truly special.
Step 3: Simmer Lentils
Pour in the red lentils and broth, stirring to combine all the ingredients. Bring this to a boil, then reduce the heat and let it simmer uncovered for 30 minutes. During this time, the lentils will soften and thicken the soup, allowing all the flavors to marry beautifully. Keep an eye on the pot and stir occasionally to prevent sticking.
Step 4: Puree for Perfect Texture
Once the soup’s simmered and the lentils are tender, it’s time to work on the texture. Using an immersion blender or transferring to a regular blender in batches, puree about 75 percent of the soup. This method leaves some chunky bits intact, providing a wonderfully hearty mouthfeel that’s satisfying without being overly smooth. This balance makes every spoonful interesting and comforting.
Step 5: Finish and Season
Return the pureed soup to the pot if you used a separate blender. Stir in the coconut milk for that creamy richness that perfectly rounds out the spices and sweet notes. Finally, taste and season with salt and black pepper to your preference. At this point, your Indian Mulligatawny Soup Recipe is ready to be enjoyed or dressed up with beautiful garnishes.
How to Serve Indian Mulligatawny Soup Recipe
Garnishes
To elevate presentation and flavor, sprinkle roasted cashews on top for a delightful crunch and a nutty contrast to the creamy base. Fresh chopped cilantro or scallions add a burst of bright herbal freshness that complements the warm spices and balances the richness of the soup.
Side Dishes
This soup pairs wonderfully with warm naan bread for dipping, which absorbs the beautiful flavors and provides a chewy texture. You can also serve it alongside steamed basmati rice or a light cucumber salad for a refreshing contrast on the side.
Creative Ways to Present
Serve this soup in rustic bowls with a drizzle of coconut milk swirled on top for visual appeal. For a restaurant-worthy presentation, add a small pile of toasted cashews and a sprig of cilantro neatly arranged in the center. If you want something fun, serve it in mini cups as an appetizer during gatherings to introduce your guests to the soulful flavors of this Indian Mulligatawny Soup Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Indian Mulligatawny Soup Recipe stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors continue to meld, so the next day’s soup tastes even richer and more harmonious.
Freezing
You can freeze this soup for up to 3 months without losing quality. Use freezer-safe containers or heavy-duty zip-lock bags, making sure to leave some space at the top for expansion. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much after refrigeration or freezing, add a splash of broth or water to loosen the consistency while warming it up. Avoid boiling to preserve the delicate flavors and creamy texture.
FAQs
Can I make this soup vegan?
Absolutely! Simply swap the butter for vegetable oil and use vegetable broth instead of chicken broth. The coconut milk provides plenty of creaminess, so it remains rich and satisfying without dairy.
What if I don’t have red lentils?
While red lentils are traditional and cook quickly to create a creamy texture, you can substitute yellow lentils or split peas. Just note that cooking times may vary, so keep an eye on the soup as it simmers.
Is Indian Mulligatawny Soup spicy?
This soup has a gentle warmth from the jalapeño and spices but is not overly spicy. You can adjust the heat level by adding more or less jalapeño or including a pinch of cayenne pepper if you prefer more kick.
Can I prepare this soup in advance for a party?
Yes! This soup actually tastes better the day after preparation, as the spices have more time to infuse. Just reheat gently and add fresh garnishes before serving to keep it vibrant.
What should I use for garnishing if I am allergic to nuts?
If you have a nut allergy, skip the cashews and opt for crunchy roasted chickpeas or toasted seeds like pumpkin or sunflower seeds. Fresh herbs and a drizzle of coconut milk will also add beautiful texture and flavor.
Final Thoughts
There is truly something magical about this Indian Mulligatawny Soup Recipe that warms the heart and pleases the palate. With its beautiful blend of spices, fresh ingredients, and creamy coconut milk, it’s a dish that will quickly become a beloved classic in your home. Don’t hesitate to dive in and enjoy the full flavorful experience—your kitchen will smell amazing, and your taste buds will thank you!
Print
Indian Mulligatawny Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
A hearty and flavorful Indian Mulligatawny Soup combining aromatic spices, vegetables, lentils, and creamy coconut milk. This comforting soup is easy to prepare and perfect for a satisfying meal, garnished with roasted cashews and fresh herbs.
Ingredients
Base Ingredients
- 1/4 cup butter (or vegetable oil for dairy-free/vegan)
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 1 red jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 teaspoons peeled and minced ginger root
- 2 small firm apples, peeled, cored, and diced
- 1 (14.5 oz) can diced tomatoes
Spices
- 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
Lentils & Liquids
- 1/2 cup red lentils, uncooked
- 3 cups chicken or vegetable broth (vegetable broth for vegan)
- 2/3 cup canned unsweetened coconut milk
Seasoning & Garnishes
- Salt and black pepper to taste
- Roasted cashews for garnish
- Chopped cilantro and/or scallions for garnish
Instructions
- Sauté vegetables: Melt butter in a large pot over medium-high heat. Add the chopped onion, diced carrot, and seeded red jalapeño. Sauté for 4-5 minutes until the onions soften and become translucent.
- Add aromatics and spices: Stir in minced garlic, ginger, diced apples, and canned diced tomatoes. Cook for an additional 3 minutes. Add the curry powder, ground cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and dried thyme. Toss well to coat all ingredients evenly with the spices.
- Simmer lentils: Add the uncooked red lentils and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for about 30 minutes until the lentils and vegetables are tender.
- Puree soup: Using an immersion blender, puree approximately 75% of the soup directly in the pot, preserving some chunks for texture. Alternatively, transfer portions to a regular blender, blend until smooth, and return to the pot.
- Finish and serve: Stir in the canned unsweetened coconut milk and season the soup with salt and black pepper to taste. Warm through gently on low heat. Serve hot, garnished with roasted cashews and chopped cilantro or scallions. Pair with naan bread for dipping.
Notes
- For a vegan version, substitute butter with vegetable oil and use vegetable broth instead of chicken broth.
- You can adjust the spiciness by varying the amount of jalapeño or omitting the seeds.
- Red lentils cook quickly and help thicken the soup; do not rinse them to preserve flavor.
- Leftovers store well refrigerated for up to 3 days and can be frozen for longer storage.
- Use an immersion blender for ease, but be careful when blending hot liquids.
