This fragrant Indian Mulligatawny Soup is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. Make a double batch and freeze the leftovers!
Originally published October 11th, 2013 – updated with new photos on April 19th, 2016!
I want to spend the next month eating nothing but this soup. I have a terrible habit of over-doing it at the Indian food buffet, to the point where I have to un-do the button on my jeans and pull my shirt down over the top of my pants while I waddle out to the car.
This soup absolutely triggered that same can’t-stop-eating feeling, and I didn’t regret it one bit!
Just look at these beautiful ingredients! Lentils, apples, ginger, garlic, onions, red jalapenos, carrots and fragrant spices. It’s so thick it’s almost more like a stew.
It’s a masterpiece! For your mouth!
Mulligatawny soup is a traditional Indian dish and the recipe is really easy to make. Don’t be intimidated by the ingredient list, it just calls for a bunch of familiar produce and a little digging around in your spice rack. I used my very favorite Enameled Cast Iron Dutch Oven for this recipe, but any good-sized pot should do the trick.
Many recipes for Mulligatawny Soup call for pureeing all of the ingredients until completely smooth. I prefer a little more texture than that in my meals, so I left lots of delicious chunks of apples, carrot, onions, and tomatoes to add a bit of interest. I used my hand-held immersion blender for this, but you could also use a regular counter top blender to do the job (this is the one I have and I love it!).
This soup is full of vibrant flavor but is also warm and comforting. Perfect for this time of year, and just insanely delicious with a piece of homemade naan bread.
I used to be so afraid of making soups because I thought they would take all day and require all sorts of crazy steps (I think I get this idea from Julia Child’s Boeuf Bourguignon). This just takes about 15 minutes of real work. You’re throwing some chopped veggies into a pot, sauteing, then adding in some water and lentils, letting it cook for a while, then pureeing to your liking. Top with the cashews and you are good to go!
Well, what are you waiting for?
Here’s Your Recipe!
- ¼ c. butter
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 1 red jalapeno, seeded and diced
- 3 garlic cloves, minced
- 2 tsp. peeled and minced ginger root
- 2 small firm apples, peeled, cored and diced
- 1 (14.5 oz) can diced tomatoes
- 1 Tbsp. curry powder
- 1 tsp. cumin
- ½ tsp. paprika
- ½ tsp. ground cinnamon
- ½ tsp. turmeric
- ¼ tsp. cardamom
- ¼ tsp. fresh ground black pepper
- ½ tsp. dried thyme
- ½ c. red lentils (uncooked)
- 3 c. chicken or vegetable broth
- ⅔ c. canned unsweetened coconut milk
- Salt and black pepper to taste
- ½ c. roasted cashews
- ½ c. chopped scallions
- Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
- Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
- Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
- Serve topped with cashew and scallions along with naan bread for dipping.