Description
This Indian Mulligatawny Soup recipe is a rich and flavorful blend of aromatic spices, lentils, and vegetables simmered to perfection and finished with creamy coconut milk. Perfectly balanced with a hint of sweetness from apples and a touch of heat from jalapeño, this soup offers a comforting and nutritious meal that can be easily customized to be vegan or dairy-free.
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
Main Components
- 1/2 cup red lentils, uncooked
- 3 cups chicken or vegetable broth (vegetable broth for vegan)
- 2/3 cup canned unsweetened coconut milk
Seasonings and Garnishes
- Salt and black pepper to taste
- Roasted cashews for garnish
- Chopped cilantro and/or scallions for garnish
Instructions
- Sauté vegetables: Melt the butter in a large pot over medium-high heat. Add the chopped onion, diced carrot, and seeded diced jalapeño. Sauté for 4-5 minutes or until the onions become softened and translucent, creating a flavorful base.
- Add aromatics and spices: Stir in minced garlic, ginger, diced apples, and the canned diced tomatoes. Cook this mixture for 3 minutes to allow the flavors to meld. Then add the curry powder, ground cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and dried thyme, tossing everything together to evenly coat the vegetables and apples with spices.
- Simmer lentils: Add the uncooked red lentils and the chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to allow it to simmer uncovered for 30 minutes. This will soften the lentils and blend the flavors deeply.
- Puree soup: Using an immersion blender or by carefully transferring to a regular blender, puree about 75% of the soup, leaving some chunks intact for texture. This creates a creamy yet hearty consistency.
- Finish and serve: Return the soup to the pot if needed, then stir in the canned unsweetened coconut milk. Season the soup with salt and black pepper to your taste. Serve hot, garnished with roasted cashews and chopped cilantro or scallions. Accompany with naan bread for a complete and satisfying meal.
Notes
- For a vegan or dairy-free version, substitute butter with vegetable oil and use vegetable broth instead of chicken broth.
- Adjust the heat level by modifying the amount of jalapeño or omitting the seeds.
- The soup can be made ahead and stores well in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months; thaw and reheat gently.
- Using an immersion blender makes pureeing easier and safer directly in the pot.
