Name: Mulligatawny Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Anglo-Indian
Ingredients: 2 tbsp butter or oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1-inch piece fresh ginger, grated; 2 carrots, diced; 2 celery stalks, diced; 1 apple, peeled and chopped; 1 tbsp curry powder; 1 tsp ground cumin; ½ tsp turmeric; ½ cup red lentils (or yellow split peas), rinsed; 4 cups vegetable or chicken broth; 1 can (14 oz / 400 ml) coconut milk; 1 cup cooked shredded chicken (optional); Juice of ½ lemon; Salt and pepper, to taste; Fresh cilantro, for garnish

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If you’ve never experienced the aromatic magic of Mulligatawny Soup, you’re in for a treat! This beloved Anglo-Indian concoction brims with lively spices, tender lentils, sweet apples, and creamy coconut milk, weaving together an irresistible tapestry of flavors that instantly comforts. From the first steamy spoonful, Mulligatawny Soup feels like a warm, fragrant hug, perfect for chilly evenings or whenever your soul needs a little lift.

Ingredients You’ll Need

Every ingredient in this recipe brings something special to the bowl, creating the deep flavors and creamy texture that make Mulligatawny Soup so memorable. Gather these basics, and you’ll discover how easily a handful of pantry staples can transform into a fragrant and satisfying meal.

Butter or oil: For a rich, comforting base that lets the spices bloom and the vegetables soften beautifully.
Onion, finely chopped: Adds sweetness and depth, essential for creating that classic savory undertone.
Garlic cloves, minced: Offers aromatic warmth and complexity to the soup.
Fresh ginger, grated: Brightens and zings up every spoonful, balancing out the creamy coconut milk.
Carrots, diced: For hearty texture and a gorgeous pop of color.
Celery stalks, diced: Adds crunch and a delicate, vegetal background note.
Apple, peeled and chopped: The secret to that subtle sweetness that keeps you coming back for more.
Curry powder: Evokes a fragrant, gently spicy character distinctive of Mulligatawny Soup.
Ground cumin: Earthy and warming, it enhances the overall depth of flavor.
Turmeric: Delivers the sunshiny golden color and a gentle touch of bitterness.
Red lentils (or yellow split peas), rinsed: Hearty, protein-packed, and break down into creamy perfection as they simmer.
Vegetable or chicken broth: Provides the flavorful liquid base—use what fits your mood or dietary needs.
Coconut milk: Adds silky creaminess and an irresistible tropical note.
Cooked shredded chicken (optional): Makes the soup extra hearty and perfect if you’re looking for extra protein.
Lemon juice: Brightens up all the flavors and cuts through the richness.
Salt and pepper: Essential for balancing and enhancing every single flavor in the pot.
Fresh cilantro, for garnish: A sprinkle of green for freshness and color at the finish.

How to Make Mulligatawny Soup

Step 1: Sauté the Aromatics

Start by heating the butter or oil in a large pot over medium heat. Toss in the onions, garlic, and ginger, letting them gently sizzle until they’re softened and fragrant. This first step is where the magic begins—the base of Mulligatawny Soup is all about coaxing out sweetness and releasing those wonderful aromas.

Step 2: Add the Vegetables and Apple

Next, tip in the diced carrots, celery, and that little surprise—chopped apple! Let everything cook for about five minutes. The veggies pick up some color, and the apple starts melting into the mixture with just a hint of tart sweetness that sets this soup apart from all others.

Step 3: Bloom the Spices

Now the real flavor punch comes through. Stir in the curry powder, cumin, and turmeric, tossing everything together for about a minute. You’ll smell the fragrant spices as they release their oils—this is a key moment for building the multidimensional character of Mulligatawny Soup.

Step 4: Simmer the Lentils

Pour in the rinsed red lentils and broth, then raise the heat just until things reach a gentle boil. Reduce it to a simmer, and let the soup bubble away for 20 to 25 minutes. The lentils soften and begin to break down, naturally thickening the soup and infusing it with richness.

Step 5: Finish with Coconut Milk and Chicken

Add in the luscious coconut milk and the shredded chicken, if you’re using it. Warm everything through until it’s piping hot and deeply aromatic. This final step brings together the creamy, hearty elements for a bowl of Mulligatawny Soup that’s soul-satisfying.

Step 6: Season and Serve

Turn off the heat and stir in the freshly squeezed lemon juice along with salt and pepper to taste. Be generous with fresh cilantro on top for extra brightness and color. Grab your spoon—it’s time to enjoy!

How to Serve Mulligatawny Soup

Garnishes

Mulligatawny Soup shines with a lively sprinkle of fresh cilantro, but don’t stop there! Add thinly sliced scallions, a dollop of coconut yogurt, or crispy fried onions for texture and extra flair. The garnishes elevate each bowl to something truly special.

Side Dishes

This soup pairs beautifully with warm naan bread—perfect for swooping up every last spoonful—or a fluffy mound of steamed basmati rice. You could also serve it alongside a crisp salad or some tangy mango chutney for a quirky, delicious twist.

Creative Ways to Present

For parties or gatherings, try ladling Mulligatawny Soup into little mugs or espresso cups for fun, sippable starters. Or serve it in hollowed-out bread bowls—each guest gets their own edible vessel, which always brings a smile!

Make Ahead and Storage

Storing Leftovers

Leftover Mulligatawny Soup keeps wonderfully in the fridge for up to four days. Allow the soup to cool to room temperature before transferring it to an airtight container, and the flavors will deepen beautifully overnight.

Freezing

This soup freezes like a dream—just leave out the garnishes until serving. Store portions in freezer-safe containers or bags for up to three months, and label them so you can find them easily on busy days.

Reheating

To reheat, simply warm the soup gently on the stovetop or in the microwave until piping hot. If it’s thickened overnight, stir in a splash of water or broth to bring it back to the perfect consistency.

FAQs

Can I make Mulligatawny Soup vegan?

Absolutely! Simply use vegetable broth and leave out the chicken. The coconut milk and lentils make the soup satisfyingly creamy and filling all on their own.

What kind of apple works best in this recipe?

A tart apple like Granny Smith is ideal, as it adds just the right balance of sweet and tangy notes without being overpowering. If you only have sweeter apples, just use a squeeze more lemon juice to balance things out.

Can I blend Mulligatawny Soup for a smoother texture?

Yes! If you prefer a creamier soup, puree it partially or fully with an immersion blender—just be careful if it’s hot. Blending brings out an ultra-silky, velvety texture that’s perfect for a refined presentation.

Is this dish spicy?

Mulligatawny Soup is fragrant rather than hot—curry powder brings warmth without overwhelming heat, though you can spice it up with a pinch of cayenne or chili flakes if you’re feeling bold.

How can I add more protein without using chicken?

Chickpeas or diced tofu both work beautifully as hearty, plant-based protein options. Add them towards the end of cooking so they stay intact and delicious.

Final Thoughts

If you’re seeking a soup that’s comforting, exciting, and packed with personality, Mulligatawny Soup is a must-try! With its luscious flavors and nourishing ingredients, it’s sure to win hearts around your table. Give it a go—your kitchen will smell amazing, and your tastebuds will thank you!