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!
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!
- 1/4 cup butter (or olive oil for vegan)
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 1 red jalapeno, seeded and diced
- 3 garlic cloves, minced
- 2 teaspoons peeled and minced ginger root
- 2 small firm apples, peeled, cored and diced
- 1 (14.5 oz) can diced tomatoes
- 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
- 1/2 cup red lentils (uncooked)
- 3 cups chicken or vegetable broth
- 2/3 cup canned unsweetened coconut milk
- Salt and black pepper to taste
- Roasted cashews for garnish
- Chopped cilantro and/or scallions for garnish
- Melt the 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 6
Amount Per Serving Calories 317 Total Fat 20g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 10g Cholesterol 84mg Sodium 403mg Carbohydrates 16g Fiber 5g Sugar 8g Protein 19g