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
Scale
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
