Mulligatawny Soup
Mulligatawny Soup
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 a British version of Indian dal, but I always thought it too creamy and bland. I researched, experimented in my kitchen, and came up with my vegetarian version of Mulligatawny soup. (All the ingredients used are the ones you will find in a traditional South Indian Dal!)
Ingredients
- 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)
Instructions
- Add onion and carrot to a 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 the pot, sauté for another 3 minutes, then add all spices and toss to coat.
- Add lentils and broth and let contents come to a 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 the soup, slightly cooled, into a blender and blend until smooth. Pour back into the pot and stir well (or use an immersion blender to cream part of the soup in the pot).
- Stir in coconut milk and lemon juice and cook for a few more minutes.
- Taste and adjust salt and black pepper as needed.
- Serve topped with cilantro along with crusty bread or naan for dipping.
BON APPÉTIT!
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
Sherri Hertzog
Can you substitute oatmilk for the coconut milk? We have allergies..
Soup Lover
This was delicious! I had some on a cruise ship and really enjoyed it so I was looking for a recipe that might be similar. Now I’ve forgotten what the one on the ship tasted like, but this was very good. I didn’t have any cardamom, but otherwise I pretty much followed the recipe, except that I didn’t use my immersion blender. Maybe next time.
Veggiecurean Veggiecurean
So glad you enjoyed it.