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
Scale
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.
