Mulligatawny soup is a warm, hearty dish filled with spices, chicken, and vegetables. This comforting bowl is perfect for a cozy night in!
It’s like a hug in a bowl! I love enjoying it with some crispy bread. You won’t believe how easy it is to whip up this delicious soup—perfect for chilly days!
Key Ingredients & Substitutions
Red Lentils: These are key for texture and protein. You can swap them with other lentils, but cooking times may vary. Yellow lentils work great too!
Coconut Milk: It adds creaminess and depth. If you’re not a fan of coconut, use heavy cream or whole milk instead, or a plant-based alternative like almond milk.
Apple: A tart apple like Granny Smith offers a lovely balance to the spices. You can use pear for a sweeter taste or omit it entirely if you prefer.
Chicken: I often use leftover roasted chicken for convenience. If you’d like a vegetarian version, just skip the chicken—it’s still super delicious!
Curry Powder: This defines the soup’s flavor. If you’re out, use a mix of cumin, coriander, and paprika for a similar effect.
How Do You Get the Perfect Texture for Mulligatawny Soup?
The key is in the blending process. You want a mix of creamy and chunky to keep it interesting. Here’s how to do it right:
- Blend half the soup for creaminess. If you don’t have an immersion blender, carefully transfer to a regular blender.
- Leave some chunks like lentils and veggies for added texture. This gives your soup character!
- Don’t skip the final addition of coconut milk—mix it in gently and warm through without boiling for the best consistency.
Enjoy your cooking experience with this delightful Mulligatawny soup—warm, comforting, and full of flavor!
Mulligatawny Soup Recipe
Ingredients You’ll Need:
- 2 tbsp vegetable oil or ghee
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder (mild or medium)
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp chili powder (optional, for heat)
- 2 medium carrots, diced
- 1 apple, peeled and diced (preferably tart like Granny Smith)
- 1 celery stalk, diced
- 1 cup red lentils, rinsed
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 cup cooked chicken breast, shredded or chopped (optional)
- Salt and black pepper, to taste
- Fresh lemon juice, to taste (about 1 tbsp)
- Fresh cilantro or parsley, chopped, for garnish
- Cooked basmati rice or croutons, for serving (optional)
How Much Time Will You Need?
This delicious Mulligatawny soup takes about 15 minutes to prepare and around 30 minutes to cook, giving you a cozy dish in about 45 minutes total. Just enough time to kick back and enjoy the wonderful aromas filling your kitchen!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the vegetable oil or ghee in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it’s soft and translucent. This will create a flavorful base for your soup.
2. Add Garlic and Spice:
Next, stir in the minced garlic and grated ginger. Let them cook for another minute until they become fragrant. Then, sprinkle in the curry powder, ground cumin, ground turmeric, and chili powder (if using). Stir well for about a minute to let the spices release their delightful aromas.
3. Mix in the Vegetables and Lentils:
Add the diced carrots, apple, celery, and rinsed red lentils to the pot. Stir everything together until well combined. The combination of ingredients will add depth and flavor to your soup!
4. Simmer the Soup:
Pour in the chicken or vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes, or until the lentils and vegetables are tender. Stir occasionally to keep everything from sticking to the bottom.
5. Blend for Creaminess:
Using an immersion blender, carefully puree about half of the soup until it’s smooth. If you don’t have an immersion blender, you can transfer it in batches to a regular blender. This step adds a creamy texture while still leaving some chunks for a delightful bite!
6. Finish with Coconut Milk:
Add the coconut milk and your cooked chicken, if you’re using it. Stir gently to combine and warm through—be careful not to boil the soup at this point!
7. Season and Serve:
Season your soup with salt, black pepper, and a squeeze of fresh lemon juice to enhance the flavors. Taste and adjust the seasoning as needed.
8. Garnish and Enjoy:
Serve your Mulligatawny soup hot, garnished with freshly chopped cilantro or parsley. If you’d like, pair it with a side of steamed basmati rice or crunchy croutons for added texture and heartiness.
Enjoy your beautifully rich and warmly spiced Mulligatawny soup, perfect for sharing with loved ones or savoring on your own!
Can I Use Different Lentils for This Soup?
Yes, you can substitute red lentils with other types of lentils like yellow or green lentils. Just keep in mind that cooking times may vary, so check for tenderness as you cook!
Can I Make This Soup Vegetarian?
Absolutely! Just omit the chicken and use vegetable broth instead of chicken broth. The soup will still be hearty and flavorful without the meat.
How Long Will Leftovers Last?
Store any leftover Mulligatawny soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
What Can I Serve With Mulligatawny Soup?
This soup pairs well with steamed basmati rice, croutons, or even a slice of crusty bread. A simple side salad can also complement the meal perfectly!
