The other day a friend asked if I’d ever made Mulligatawny soup; my answer was “no”, but it got me thinking. Why haven’t I made Mulligatawny soup before? It’s basically a British version of Indian dal, but I always thought it was a bit too creamy and even bland. So, I did some research and experimented a bit in the kitchen and came up with my own vegetarian version of Mulligatawny soup. (All the ingredients used are the ones you will find in a traditional South Indian Dal!)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8
- 1/4 cup water
- 1 large yellow onion (chopped)
- 1 large carrot (peeled, diced)
- 1 large potato (peeled, diced)
- 3 cloves garlic (minced)
- 2 teaspoons fresh ginger (peeled, minced)
- 1 firm apple (peeled, cored, diced)
- 1 can diced tomatoes
- 1 cup uncooked red lentils (rinsed)
- 1 tablespoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 2/3 cup unsweetened coconut milk
- Salt & pepper (to taste)
- 2 tablespoons lemon juice
- 1/3 cup cilantro (chopped)
Add onion and carrot to large pot with ¼ cup water over medium heat, then sauté until onions have softened (about 4-5 minutes).
Add potatoes, garlic, ginger, apples, and diced tomatoes to pot, sauté for another 3 minutes, then add all spices and toss to coat.
Add lentils and broth and let contents come to boil.
Turn heat down to medium low and simmer uncovered for 30 minutes. Add more water or broth if it gets too thick.
Transfer about half of soup, slightly cooled, into blender and blend until smooth, then pour back into pot and stir well (or use immersion blender to cream part of soup in pot).
Stir in coconut milk and lemon juice and cook for few more minutes.
Taste and adjust salt and black pepper as needed.
Serve topped with cilantro along with crusty bread or naan for dipping.