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Mulligatawny Soup

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Mulligatawny Soup is a rich, flavorful dish that combines savory warmth and a touch of spice in every spoonful. The blend of tender chicken, hearty vegetables, and aromatic spices creates a comforting bowl of goodness that warms both the body and soul. What makes this soup so special is its depth of flavor; the earthy turmeric and cumin, combined with a subtle sweetness from the apple and coconut milk, result in a perfect balance of savory, spicy, and sweet. The tangy lemon at the end adds a fresh burst that lifts the entire dish, making it utterly irresistible.

Ingredients

Scale
  • 1 tablespoon olive oil or ghee
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 large carrot, chopped
  • 2 medium potatoes, peeled and chopped
  • 1 cup red lentils, rinsed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder (optional, for heat)
  • 4 cups vegetable broth or chicken broth
  • 1 can (14 oz) coconut milk or 1 cup heavy cream
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • Fresh cilantro, for garnish (optional)

Instructions

Sauté the Aromatics

  1. Heat the Oil – In a large pot, heat olive oil or ghee over medium heat.
  2. Cook the Onion, Garlic, and Ginger – Add the chopped onion, garlic, and ginger, and sauté for 5-6 minutes, until the onion softens and becomes translucent.

Add the Vegetables and Spices

  1. Add the Carrot and Potatoes – Stir in the chopped carrot and potatoes.
  2. Spice It Up – Add the turmeric, cumin, coriander, cinnamon, garam masala, and chili powder. Stir to coat the vegetables with the spices.

Simmer the Soup

  1. Add the Broth and Lentils – Pour in the vegetable or chicken broth and add the lentils. Stir everything together.
  2. Cook – Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the vegetables are tender and the lentils are fully cooked.

Blend the Soup

  1. Puree the Soup – Use an immersion blender to blend the soup until smooth and creamy, or transfer the soup in batches to a blender.
  2. Add Coconut Milk – Stir in the coconut milk or cream for a rich, velvety texture.
  3. Season & Finish – Add salt and pepper to taste, and stir in the lemon juice to brighten the flavor.

Serve

  1. Garnish and Serve – Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve immediately with naan or crusty bread.

Nutrition

Find it online: https://minimealprep.com/mulligatawny-soup/