Mulligatawny Soup Recipe
If you’re craving a bowl of comfort with a vibrant twist, this Mulligatawny Soup Recipe is here to steal your heart and warm your belly. Imagine a luscious blend of tender vegetables, fragrant spices, creamy coconut milk, and tender chicken (if you like), all coming together in a hug of flavor that’s both exotic and familiar. It’s the kind of soup that satisfies deeply while lighting up your palate with every bite, making it a favorite to return to again and again.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating your perfect Mulligatawny Soup. Each one plays a crucial role, from building a rich base and layering aromatic spices to adding texture and that irresistibly creamy finish.
- 2 tablespoons butter or olive oil: For a flavorful foundation that gently sautés the aromatics.
- 1 medium onion, diced: Adds sweetness and depth when softened.
- 2 cloves garlic, minced: Infuses warmth and a bit of bite to the broth.
- 1 tablespoon fresh ginger, grated: Brings bright, zesty notes that awaken the senses.
- 1 medium carrot, diced: Offers subtle sweetness and beautiful color.
- 1 celery stalk, diced: Provides a fresh, slightly peppery crunch in the base.
- 1 apple (preferably Granny Smith), peeled and chopped: Adds a lovely tartness that balances the curry spices.
- 1 tablespoon curry powder: The heart of the dish, creating those unmistakable Indian-inspired flavors.
- ½ teaspoon ground cumin: Adds nutty, earthy undertones.
- ¼ teaspoon ground cinnamon: Delivers a subtle warmth that rounds out the spice blend.
- 1 teaspoon salt: Enhances all the flavors.
- ¼ teaspoon black pepper: Adds a mild kick and layers of depth.
- ¾ cup red lentils or white rice: Acts as a hearty base, thickening the soup and adding protein or comfort carbohydrates.
- 4 cups chicken broth (or vegetable broth): The liquid that ties everything together, adding richness.
- 1 cup cooked shredded chicken (optional): For a protein boost and added texture.
- 1 cup coconut milk or heavy cream: Creates that gorgeous, silky creaminess that defines Mulligatawny.
- Juice of ½ lemon: Brightens the soup and balances richness.
- Fresh cilantro for garnish: Adds a fresh, lively finish.
How to Make Mulligatawny Soup Recipe
Step 1: Sauté the Aromatics
Begin by warming the butter or olive oil in a large pot over medium heat. Add the diced onion and gently cook for 3 to 4 minutes until it softens and becomes fragrant. This soft base is what anchors all the other flavors you’re about to add.
Step 2: Add Fresh Vegetables and Apple
Next, toss in the garlic, grated ginger, diced carrot, celery, and chopped apple. Stir and cook for about 5 minutes, giving the mixture time to meld. This step builds layers of sweetness, tartness, and vibrant freshness that make Mulligatawny Soup so memorable.
Step 3: Spice It Up
Sprinkle in the curry powder, cumin, cinnamon, salt, and black pepper, cooking everything together for 1 minute. You’ll immediately notice those warm, exotic aromas filling your kitchen — a true signal that this recipe is special.
Step 4: Add Lentils or Rice and Broth
In goes the red lentils or white rice, followed by pouring in the chicken or vegetable broth. Bring it all to a boil, then reduce heat to low. Cover and let it simmer for 20 to 25 minutes, until your lentils or rice are tender and your vegetables have softened perfectly.
Step 5: Blend the Soup
Use an immersion blender to partially puree the soup, keeping some texture for that comforting mouthfeel. If you don’t have one, blend half the soup in a blender and stir it back in. This creamy yet textured consistency is key to the Mulligatawny Soup Recipe experience.
Step 6: Finish with Chicken, Cream, and Lemon
Stir in the cooked shredded chicken if you’re using it, followed by a swirl of coconut milk or heavy cream. Add the juice of half a lemon to brighten everything up, then simmer for another 5 minutes to let the flavors marry. Don’t forget to taste and adjust seasoning to your liking.
How to Serve Mulligatawny Soup Recipe
Garnishes
A sprinkle of fresh cilantro on top adds such a lively burst of color and fresh herbaceous flavor that perfectly complements the rich and spicy soup. For an extra touch of texture, some toasted nuts or seeds also work wonderfully.
Side Dishes
This soup stands beautifully on its own, but pairing it with warm naan bread or a crisp cucumber salad brings balance to your meal. A side of fragrant basmati rice can also turn it into a hearty feast, making your dining experience even more satisfying.
Creative Ways to Present
Serve your Mulligatawny Soup Recipe in bright, colorful bowls to match its vibrant flavors. Drizzle a little extra coconut milk on top in a swirled pattern for a lovely aesthetic touch. You can even place a few crispy baked chickpeas on the surface for a fun, crunchy surprise.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve all those wonderful flavors and the creamy texture. Just give it a gentle stir before reheating, as some settling may occur.
Freezing
Mulligatawny Soup Recipe freezes exceptionally well. Place cooled soup in freezer-safe containers or bags and pop it in the freezer for up to 2 months. It’s perfect for preparing ahead when you want a delicious, comforting meal ready to go.
Reheating
Reheat the soup gently over low heat on the stove or in a microwave, stirring occasionally to evenly warm it through. If the soup thickens too much, simply add a splash of broth or water to loosen it back up. A quick squeeze of lemon after reheating freshens it up beautifully.
FAQs
Can I make Mulligatawny Soup Recipe vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. The red lentils or rice provide plenty of substance and protein, so the soup remains just as hearty and satisfying without meat.
What can I substitute for coconut milk?
Heavy cream or half-and-half are great alternatives if you’re not a fan of coconut milk. They will give the soup a similar creamy texture, though the flavor will be slightly different, leaning more toward a rich, dairy creaminess instead of tropical sweetness.
Is this soup spicy?
This Mulligatawny Soup Recipe offers a gentle warmth thanks to the curry powder and spices without being overly spicy. You can easily adjust the heat by adding chili powder or fresh chopped chilies if you prefer more kick.
Can I prepare this soup in a slow cooker?
Definitely! After sautéing the aromatics, transfer everything to a slow cooker and cook on low for 4 to 6 hours. Add coconut milk and lemon juice near the end for the best results.
How thick should the soup be?
The soup should be medium-thick—not too watery but not a puree either. Partial blending lets you enjoy both creamy smoothness and little bites of tender vegetables and lentils or rice for a satisfying texture.
Final Thoughts
I really hope you give this Mulligatawny Soup Recipe a try at home. It’s such a wonderfully heartwarming bowl of happiness that’s full of layers, from spices to creaminess to fresh brightness. Whether as a weeknight staple or a special meal to share, it’s bound to become a beloved recipe in your kitchen. Enjoy every comforting, flavorful spoonful!
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Mulligatawny Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Mulligatawny Soup is a flavorful Anglo-Indian curried soup that combines aromatic spices, tender vegetables, and protein-rich lentils or rice. This comforting dish features a perfect balance of savory and creamy elements with optional chicken and coconut milk, making it a hearty and satisfying meal perfect for any day.
Ingredients
Soup Base
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 apple (preferably Granny Smith), peeled and chopped
Spices
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon black pepper
Main Ingredients
- ¾ cup red lentils or white rice
- 4 cups chicken broth (or vegetable broth)
- 1 cup cooked shredded chicken (optional)
Finishing Touches
- 1 cup coconut milk or heavy cream
- Juice of ½ lemon
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter or heat the oil. Add the diced onion and sauté for 3–4 minutes until softened and translucent, setting the delicious flavor base.
- Add Vegetables and Apple: Stir in garlic, ginger, carrot, celery, and apple; cook for another 5 minutes, stirring occasionally to meld the flavors and soften the ingredients.
- Toast Spices: Add curry powder, ground cumin, ground cinnamon, salt, and black pepper. Cook for 1 minute, stirring constantly until the spices are fragrant and well combined.
- Add Lentils or Rice and Broth: Stir in red lentils or white rice, then pour in the chicken or vegetable broth. Raise the heat and bring to a boil. This step ensures even cooking of grains and infuses the broth with flavor.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for 20–25 minutes, or until lentils or rice are fully cooked and the vegetables are tender.
- Puree Partially: Use an immersion blender to partially puree the soup, leaving some texture for a hearty feel. Alternatively, blend half the soup in a blender and return it to the pot for a balanced texture.
- Add Chicken and Cream: Stir in the cooked shredded chicken if using, followed by the coconut milk or heavy cream, and lemon juice. Simmer for another 5 minutes to heat through and meld flavors.
- Adjust Seasoning and Serve: Taste your soup and adjust seasoning as needed with salt or pepper. Garnish with freshly chopped cilantro before serving to add a fresh herbal note.
Notes
- Traditionally made with rice, but red lentils add more protein and body.
- For a vegetarian version, omit chicken and use vegetable broth instead of chicken broth.
- This soup can be made ahead of time and freezes well, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Anglo-Indian
