Indian Mulligatawny Soup Recipe
If you’re someone who swoons at the thought of a gently spiced, creamy, hearty soup, you’re in for a treat with this Indian Mulligatawny Soup Recipe. This soul-warming classic brings together lentils, vegetables, spices, and (optionally) tender chicken, all simmered together for a comforting bowl that’s as vibrant in color as it is in flavor. Whether you’re chasing away the chill on a rainy night or looking for a truly satisfying meal, this soup brilliantly marries Indian-inspired aromatics with a luscious texture that will have you reaching for a second helping every time.
Ingredients You’ll Need
You’ll love how achievable the Indian Mulligatawny Soup Recipe is, using kitchen staples that pack a flavorful punch. Each ingredient plays its own role: some provide body, others depth, while a few add that signature golden hue—so don’t skimp!
- Butter or Ghee (2 tablespoons): This is your base for silky richness and a classic Indian touch.
- Onion (1 medium, chopped): Adds natural sweetness and savory depth as it softens in the pot.
- Garlic (2 cloves, minced): Infuses the soup with warmth and piquancy right from the start.
- Fresh Ginger (1 tablespoon, grated): Gives a zesty, slightly peppery kick underneath the surface of each spoonful.
- Carrot (1, diced): For color, nutrition, and a lovely touch of earthy sweetness.
- Celery (1 stalk, diced): Lends crunch at first, then becomes velvety and aromatic as it cooks down.
- Apple (1, peeled and chopped): This surprise addition adds fruity brightness and balances the spices deliciously.
- Curry Powder (1 teaspoon): The unmistakable heart of the flavor, providing warmth and complexity.
- Ground Cumin (1/2 teaspoon): Brings nutty, earthy undertones that round out the spice mix.
- Turmeric (1/2 teaspoon): Beautifully colors the soup with its golden glow and gentle bitterness.
- Cinnamon (1/4 teaspoon): Just a touch for a sweet, perfumed backdrop.
- Cayenne Pepper (1/8 teaspoon, optional): For anyone craving a whisper of heat, add modestly.
- Red Lentils (1/2 cup, rinsed): These cook quickly and break down for a fantastically creamy texture.
- Chicken or Vegetable Broth (4 cups): Your canvas for all the flavors—go for high quality if you can.
- Cooked Chicken (1 cup, shredded, optional): For extra heartiness, toss in leftover roasted or poached chicken.
- Coconut Milk or Heavy Cream (1/2 cup): Swirl in this luscious ingredient at the end for velvety smoothness.
- Lemon Juice (juice of 1/2): Cuts through the richness with a burst of brightness.
- Salt and Black Pepper (to taste): Essential for seasoning every layer perfectly.
- Chopped Cilantro (for garnish): Fresh, green, and a classic finish—don’t skip this!
How to Make Indian Mulligatawny Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter or ghee in a large soup pot over medium heat. Once hot and shimmering, tumble in the chopped onion and sauté for three to four minutes, stirring often, until it begins to soften and turn translucent. Next, add that freshly minced garlic and grated ginger. Give it another minute or so, just until their perfume fills your kitchen—it’s the foundation of that unmistakable Indian Mulligatawny Soup Recipe flavor!
Step 2: Build Up the Body
Now add your diced carrot, celery, and apple right into the pot. Stir them gently and let everything mingle and begin to soften for about five minutes. The vegetables will begin to yield their flavors to the butter, while the apple quietly melts into the background, giving a subtle sweet lift to the dish.
Step 3: Spice Things Up
Time to introduce the curry powder, cumin, turmeric, cinnamon, and cayenne (if you want some heat). Sprinkle the spices over the veggies and apple, then stir everything together, allowing the spices to bloom in the fat for about a minute. You’ll notice a rush of fragrance that’s pure Indian Mulligatawny Soup Recipe magic—the spices need this moment to wake up and shine!
Step 4: Simmer with Lentils
Pour in the rinsed red lentils and pour over the broth of your choice. Stir well, scraping up any tasty bits stuck to the bottom of the pot, and bring everything to a bubbling boil. Once boiling, reduce the heat to low and let it gently simmer for 20 to 25 minutes, just until the lentils and veggies are soft and falling apart. This is when the soup takes on its signature creamy, comforting texture.
Step 5: Blend (If You Like!)
Using an immersion blender, give the simmered soup a few pulses right in the pot. Blend as much or as little as you prefer—some enjoy it totally smooth, while others like a little chunkiness for texture. Both ways, your Indian Mulligatawny Soup Recipe will be irresistible.
Step 6: Finish and Serve
Stir in the cooked chicken if you’re using it, then add the coconut milk or heavy cream and the fresh lemon juice. Warm through for about five minutes. Taste and adjust with salt and pepper as needed. Ladle hot soup into bowls and finish with a generous sprinkle of chopped cilantro.
How to Serve Indian Mulligatawny Soup Recipe
Garnishes
Take your bowl over the top with a handful of freshly chopped cilantro or a dollop of plain yogurt. For a playful crunch, toss in a scatter of toasted almond slivers or a swirl of coconut cream—each garnish gives your Indian Mulligatawny Soup Recipe its own unique finish.
Side Dishes
This soup is magnificent alongside warm naan bread, lightly toasted pita, or a helping of fluffy basmati rice. Each makes for a scooter to swipe up that creamy broth, marrying textures with each bite. For a lighter spread, try pairing with a simple cucumber or tomato salad.
Creative Ways to Present
Surprise your guests by serving the soup in small cups as a pre-dinner amuse-bouche, or go rustic with colorful bowls and scatter extra herbs on top. For a dinner party, offer sprinkles of chili flakes, lemon wedges, or toasted coconut at the table so everyone can customize their own bowl of Indian Mulligatawny Soup Recipe.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring to an airtight container. In the refrigerator, your Indian Mulligatawny Soup Recipe will stay fresh for up to four days, making it perfect for batch cooking or work lunches all week long.
Freezing
This soup is wonderfully freezer-friendly! Simply portion cooled soup (without cilantro garnish) into freezer-safe containers. It will keep well for up to three months. For best results, thaw in the fridge overnight before reheating.
Reheating
Warm the soup gently in a pot over medium heat, stirring often to prevent sticking. If it’s thickened a bit in the fridge, just add a splash of broth or water to loosen. Top with fresh cilantro or a squeeze of lemon to refresh the flavors after reheating.
FAQs
Can I make this Indian Mulligatawny Soup Recipe vegan?
Absolutely! Simply swap the butter or ghee for olive oil or vegan butter, use vegetable broth, and leave out both chicken and dairy. Choose coconut milk for richness, and you’ll have a fully plant-based version that’s still deliciously creamy and satisfying.
Can I use green or brown lentils instead of red?
You can, but keep in mind that red lentils break down quickly and create a creamy texture. Green or brown lentils will hold their shape more, giving a chunkier soup and needing a longer cooking time, so adjust accordingly.
How spicy is the Indian Mulligatawny Soup Recipe?
This version is on the mild side, letting the spices boast fragrance rather than heat. If you crave more spice, simply add extra cayenne or a pinch of chili powder when cooking, or offer hot sauce at the table.
What kind of apples work best in this soup?
A sweet-tart apple like Granny Smith or Gala balances the soup beautifully, but honestly, whatever apple you have on hand will add the touch of fruity brightness the recipe needs.
Can I prepare the Indian Mulligatawny Soup Recipe in advance?
Yes, and it actually gets better with time as the flavors deepen and meld overnight. It makes a fantastic meal prep option for lunches, quick dinners, or even a cozy evening with friends.
Final Thoughts
If you’re looking for a soup that’s brimming with bold flavors and comforting textures, the Indian Mulligatawny Soup Recipe is calling your name. It’s simple to make, endlessly customizable, and promises to bring warmth and cheer to any table. Give it a go and let your kitchen fill with its unforgettable aroma—you might just find your new favorite soup!
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Indian Mulligatawny Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and aromatic Indian Mulligatawny Soup that combines lentils, vegetables, and warm spices to create a flavorful and satisfying dish. This creamy soup is perfect for a cozy night in or to impress guests with its exotic flavors.
Ingredients
Spices:
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper (optional)
Soup:
- 2 tablespoons butter or ghee
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 1 apple (peeled and chopped)
- 1/2 cup red lentils (rinsed)
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken (shredded, optional)
- 1/2 cup coconut milk or heavy cream
- juice of 1/2 lemon
- salt and black pepper to taste
- chopped cilantro (for garnish)
Instructions
- Saute Aromatics: In a large pot, heat the butter or ghee and cook onion until softened. Add garlic, ginger, carrot, celery, and apple, and cook.
- Add Spices: Stir in curry powder, cumin, turmeric, cinnamon, and cayenne. Coat the vegetables with spices.
- Cook Soup: Add lentils and broth. Simmer until vegetables are soft. Blend partially for desired texture.
- Finish Soup: Stir in chicken (if using), coconut milk or cream, lemon juice, salt, and pepper. Simmer briefly.
- Serve: Garnish with cilantro and serve hot.
Notes
- To make this soup vegetarian, omit chicken and use vegetable broth.
- Pair with warm naan or basmati rice.
- For extra richness, add a spoonful of yogurt on top when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
