Mulligatawny soup is a delightful fusion of Indian and British culinary traditions. This hearty and aromatic soup combines the warmth of spices with the creaminess of coconut milk, making it a perfect comfort food for any season. The addition of red lentils and fresh vegetables ensures a nutritious and satisfying meal.
Some ingredients in this recipe might not be staples in every kitchen. For instance, curry powder, ground cumin, and ground coriander are essential for achieving the authentic flavor of Mulligatawny soup. Additionally, coconut milk adds a rich, creamy texture that is crucial to the dish. Make sure to pick these up at the supermarket if you don't already have them in your pantry.

Ingredients For Mulligatawny Soup Recipe
Olive oil: Used for sautéing the vegetables, adding a subtle richness to the soup.
Onion: Provides a foundational flavor base with its natural sweetness and depth.
Garlic: Adds a pungent, aromatic quality that enhances the overall taste.
Carrot: Contributes a slight sweetness and additional texture to the soup.
Apple: Adds a unique sweetness and a hint of tartness, balancing the spices.
Curry powder: A blend of spices that gives the soup its distinctive flavor and warmth.
Ground cumin: Adds an earthy, slightly nutty flavor that complements the other spices.
Ground coriander: Provides a citrusy, floral note that brightens the soup.
Red lentils: These cook quickly and add a creamy texture and protein to the soup.
Chicken broth: Forms the base of the soup, adding depth and savory flavor.
Coconut milk: Adds creaminess and a subtle sweetness, balancing the spices.
Salt and pepper: Essential for seasoning and enhancing all the flavors.
Lemon juice: Adds a fresh, tangy note that brightens the overall flavor profile.
Technique Tip for This Recipe
When sautéing the onion, garlic, carrot, and apple in the olive oil, ensure they are cooked until they are just softened and not browned. This helps to release their natural sweetness and creates a balanced base for the curry powder, ground cumin, and ground coriander to meld into the soup. Stir frequently to prevent sticking and to evenly distribute the heat.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.
garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is unavailable; adjust the quantity to taste.
carrot - Substitute with parsnip: Parsnips offer a similar texture and a slightly sweeter taste.
apple - Substitute with pear: Pears provide a similar sweetness and texture.
curry powder - Substitute with garam masala: Garam masala offers a different but complementary spice profile.
ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor.
ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor.
red lentils - Substitute with yellow split peas: Yellow split peas have a similar texture and cooking time.
chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option.
coconut milk - Substitute with almond milk: Almond milk provides a creamy texture, though it is less rich.
salt - Substitute with soy sauce: Soy sauce adds umami flavor and saltiness.
pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness.
Other Alternative Recipes Similar to This Soup
How to Store / Freeze Your Soup
Allow the soup to cool completely before storing. This prevents condensation, which can dilute the flavors and affect the texture.
Transfer the mulligatawny soup into airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness and preventing any unwanted odors from seeping in.
For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 4 days. Make sure to label the containers with the date to keep track of its freshness.
If you plan to store the soup for a longer period, freezing is the best option. Pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as the soup will expand when frozen.
To prevent freezer burn, ensure that the containers or bags are sealed tightly. If using freezer bags, squeeze out as much air as possible before sealing.
Label the containers or bags with the date and contents. This will help you identify the mulligatawny soup easily and keep track of its storage time.
The soup can be frozen for up to 3 months. For best results, consume it within this time frame to enjoy its rich flavors and textures.
When ready to enjoy the soup, thaw it in the refrigerator overnight. This gradual thawing process helps maintain the soup's quality.
Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or coconut milk to reach the desired consistency.
Taste and adjust the seasoning with salt and pepper if needed. A squeeze of fresh lemon juice can also brighten up the flavors before serving.
How to Reheat Leftovers
Gently reheat the Mulligatawny Soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent the lentils from sticking to the bottom of the pot. This method helps maintain the soup's rich flavors and creamy texture.
If you're in a hurry, use the microwave. Place a portion of the soup in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to avoid splatters. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until the soup is hot throughout.
For a more even reheating, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the soup in the top pot and stir occasionally until heated through. This gentle method prevents the coconut milk from curdling and keeps the vegetables tender.
If you have a slow cooker, transfer the leftover soup to it and set it on low. This method is perfect if you want to reheat the soup slowly over a few hours, allowing the flavors to meld even further.
For an added burst of freshness, reheat the soup and then stir in a splash of lemon juice and a handful of freshly chopped cilantro or parsley just before serving. This will brighten up the flavors and give the soup a freshly made taste.
Essential Tools for This Recipe
Large pot: Essential for cooking the soup, allowing ample space for all ingredients to simmer and blend together.
Wooden spoon: Ideal for stirring the ingredients without scratching the pot's surface.
Chef's knife: Necessary for chopping the onion, garlic, carrot, and apple with precision.
Cutting board: Provides a stable surface for safely chopping all the vegetables and fruit.
Measuring spoons: Ensures accurate measurement of olive oil, curry powder, ground cumin, and ground coriander.
Measuring cups: Used to measure the red lentils, chicken broth, and coconut milk accurately.
Garlic press: Convenient for mincing the garlic quickly and efficiently.
Peeler: Useful for peeling the apple before dicing it.
Ladle: Perfect for serving the hot soup into bowls.
Lemon squeezer: Helps extract the lemon juice easily and without seeds.
How to Save Time on This Recipe
Prep ingredients ahead: Chop the onion, garlic, carrot, and apple in advance and store them in airtight containers.
Use pre-cooked lentils: Substitute red lentils with pre-cooked lentils to cut down on cooking time.
Instant pot magic: Use an Instant Pot to cook the soup faster, reducing the simmering time significantly.
Pre-mix spices: Combine the curry powder, ground cumin, and ground coriander in a small bowl beforehand.
Batch cooking: Make a larger batch and freeze portions for quick meals later.
Mulligatawny Soup Recipe
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 apple, peeled and diced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup red lentils
- 4 cups chicken broth
- 1 cup coconut milk
- to taste salt and pepper
- 2 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrot, and apple. Cook until softened.
- Stir in curry powder, ground cumin, and ground coriander. Cook for another minute.
- Add red lentils and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in coconut milk and lemon juice. Season with salt and pepper to taste.
- Serve hot.
Nutritional Value
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