I love creating simple yet intriguing dishes and my Easy Mulligatawny Soup is a delightful example. Featuring a blend of vegetable oil, chopped onion, diced carrots and red lentils simmering with fragrant curry powder, grated ginger and tangy lemon juice, it offers a fresh twist on a vegetarian curry recipe.

Jump to Recipe

I love experimenting with spices and today I’m sharing my take on an Indian Mulligatawny Soup that really surprises ya. I start by heating 2 tbsp vegetable oil in a big pot and tossing in a large chopped onion along with some diced carrots and celery.

Then I add in garlic and a tbsp of fresh grated ginger to bring out that zippy flavor. I mix in curry powder, a bit of turmeric and if ya like a kick, a pinch of cayenne pepper.

After that, I stir in a chopped apple and a can of diced tomatoes. Pouring in chicken or veg broth and adding red lentils along with a bay leaf really gives it a rustic depth.

I finish it off with salt, pepper, lemon juice and sometimes 1/2 cup coconut milk for extra creaminess. It’s an effortless recipe that blends simplicity and bold flavors perfectly.

Why I Like this Recipe

I really like this recipe because it fills my kitchen with an amazing mix of spices like ginger, garlic, and curry that makes me feel all warm and cozy. I also love that the recipe is super simple to follow even if I’m in a rush, since everything basically comes together in one big pot. Plus, the way the apple and lemon add a touch of sweetness and tanginess makes the soup taste just perfect. And lastly, I really appreciate how the red lentils and veggies make it a hearty meal that’s both nutritious and satisfying.

This Heatry Indian Mulligatawny Soup is like a comfort meal with a twist. It all starts by gently sautéing onions, carrots, and celery until they get all soft, then tossing in garlic and ginger so the aroma fills the room. The spices like curry powder, turmeric and a little cayenne give it a kick, and adding the apple, tomatoes, and chicken or vegetable broth sets up a really flavorful base. Once the red lentils and veggies are tender after a good simmer, a squeeze of lemon brings everything to life. If you’re into creaminess, a splash of coconut milk at the end really makes it feel a bit more indulgent. I definitely love how easy it is to adjust the seasonings as you go and make it your own.

Ingredients

Print Recipe (No Advertisments)

Onions supply fibre and a strong flavor that deepens your soup base.
Carrots add a natural sweetness and a nutritious boost for extra vitamins.
Red lentils pack protein and fibre making the soup filling and hearty.
Lemon gives a sour zing that brightens up the overall taste.
Coconut milk brings a creamy texture and a mild hint of sweetness.
Garlic adds a punch of aroma that enhances every spoonful of flavour.
Fresh ginger offers a warming spice with a little extra kick.
Curry powder infuses the soup with aromatic spices and warming intensity.
Diced tomatoes introduce tangy freshness and a balance of natural sweetness.

Ingredient Quantities

2 tbsp vegetable oil

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, minced

1 tbsp grated fresh ginger

2 tsp curry powder

1/2 tsp ground turmeric

1/4 tsp cayenne pepper (optional if you like a bit of heat)

1 apple, cored and chopped

1 can (14 oz) diced tomatoes

4 cups chicken or vegetable broth

1 cup red lentils, rinsed well

1 bay leaf

Salt and pepper to taste

Juice of 1 lemon

1/2 cup coconut milk (optional for extra creaminess)

How to Make this

Print Recipe (No Advertisments)

1. Heat the vegetable oil in a large pot over medium heat and add the chopped onion, diced carrots and celery. Cook them until they start to get soft, about 5 minutes.

2. Toss in the minced garlic and grated ginger then cook for about 1 minute more until you can smell the spices.

3. Add the curry powder, ground turmeric and cayenne pepper if you’re wanting a bit of heat. Let the spices cook in the oil for about 30 seconds.

4. Stir in the chopped apple, the whole can of diced tomatoes with its juice, the chicken or vegetable broth, the rinsed red lentils and the bay leaf.

5. Bring all the ingredients to a boil then lower the heat and let it simmer uncovered for 20 to 25 minutes, stirring occasionally so nothing sticks.

6. After the lentils and veggies are tender, season the soup with salt and pepper to taste and squeeze in the juice of one lemon.

7. If you’re adding the coconut milk for extra creaminess, stir it in now and let the soup warm up a bit more, about 2 minutes.

8. Give it a final taste and adjust any seasonings as needed.

9. Remove the bay leaf and serve hot. Enjoy your warming mulligatawny soup!

Equipment Needed

1. Large pot for sautéing and simmering the soup
2. Chef’s knife for chopping the onion, carrots, celery, apple, garlic and ginger
3. Cutting board to safely chop all ingredients
4. Grater for the fresh ginger
5. Measuring cups and spoons to accurately measure oil, spices, broth and coconut milk
6. Stirring spoon to mix the ingredients while cooking
7. Can opener for the diced tomatoes
8. Citrus juicer (or a fork) to get the lemon juice out
9. Ladle for serving the soup in bowls

FAQ

Q: Can i make this soup vegan?

A: Yes you can, if you use vegetable broth instead of chicken broth, this soup works great for vegans.

Q: How can i control the spiciness in this recipe?

A: You control it by either adjusting or omitting the cayenne pepper; add a bit at a time until it's just right for your taste.

Q: Is it necessary to use red lentils?

A: Red lentils work best because they cook fast and break down nicely, but you can try yellow lentils if you want a slightly different texture.

Q: How long should the soup simmer?

A: Let it simmer for about 25-30 minutes until the lentils are soft and the flavours have blended well.

Q: Can i add coconut milk to make it creamier?

A: Yes, adding 1/2 cup of coconut milk at the end will give the soup a nice creamy texture and a touch of sweetness.

Indian Mulligatawny Soup Recipe Substitutions and Variations

If you dont have vegetable oil, you can use canola oil or even a mild olive oil for a similar effect.
If you’re out of a large onion, try using a red onion or a couple of shallots instead. They add a bit of sweetness too.
Don’t have chicken or vegetable broth? Just mix some bouillon cubes in water for a quick fix.
Can’t find red lentils? You could use green lentils but they might take a bit longer to cook.
If you dont have coconut milk, a splash of heavy cream or almond milk will work in a pinch.

Pro Tips

1. When you add the spices into the hot oil, let em toast for just a few seconds before adding any liquid. It really brings out a richer flavor but don’t leave ’em too long or they might burn.
2. Try to chop your apple into similar size chunks as the veggies so that everything cooks evenly. When the pieces are consistent, you get a better mix of textures in every spoonful.
3. If you’re using coconut milk for that creamy touch, add it right at the end after lowering heat. This way it won’t split or get too thin, keeping your soup smooth.
4. Always taste and adjust the salt and lemon juice near the end because as the soup simmers, the flavors tend to concentrate. This little tweak can make a big difference in how balanced your soup tastes.