How to Make Easy Fragrant Indian Mulligatawny Soup
Spice up your winter with this fragrant Indian Mulligatawny Soup, a delightful blend of creamy red lentils, sweet apples, earthy carrots, and aromatic spices. Ready in under an hour, this nourishing soup is perfect for a cozy meal or a comforting lunch.
Ingredients
- 1/4 cup butter or ghee
- 1 yellow onion chopped
- 1 carrot peeled and diced
- 1 red jalapeño seeded and diced ( or use jalapeño sauce)
- 3 garlic cloves minced
- 2 teaspoons peeled and minced ginger root
- 2 small firm apples peeled, cored, and diced
- 1 big heirloom tomato diced
- 2 tablespoons 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 ground cloves
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons dried lemon thyme
- 1 cup red lentils uncooked
- 3 cups chicken or vegetable broth
- 1 1/2 cups unsweetened coconut milk
- Salt and black pepper to taste
- Roasted cashews for garnish
- Chopped cilantro or scallions for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeño, and sauté for 4 to 5 minutes, or until the onions have softened.
- Add the garlic, ginger, apples, and diced tomatoes to the pot. Sauté for another minute.
- Add in all of the spices and toss to coat.
- Add in the lentils and broth and bring the contents to a boil. Turn the heat down to medium-low and simmer covered 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.
Video
Notes
- Make a double batch and freeze leftovers for easy meals later.
- Use olive oil for a vegan option.
- Substitute vegetable broth for chicken broth for a vegetarian version.
- Adjust spice level to your preference.
- Serve with naan bread for dipping.