Name: Indian Mulligatawny Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 large carrot, diced; 1 celery stalk, diced; 1 apple, peeled and diced; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1/4 cup all-purpose flour; 6 cups chicken broth (or vegetable broth for vegetarian version); 1/2 cup red lentils, rinsed; 1 cup cooked basmati rice; 1 cup cooked, shredded chicken (optional); 1 cup canned coconut milk; 2 tablespoons lemon juice; Salt and pepper to taste; Fresh cilantro

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If you’re looking for a soul-warming meal that brims with flavor and comfort, this Indian Mulligatawny Soup Recipe is about to become your new obsession. Celebrated for its lush blend of spices, creamy coconut milk, and a colorful medley of vegetables, lentils, rice, and (if you wish) tender chicken, each bowl delivers a vibrant harmony of sweet, savory, and gently spicy notes. It’s one of those classic dishes that’s equally perfect for chilly evenings or when you simply need some culinary sunshine in your life. Whether you’re serving this for family dinner or impressing friends with your global soup-making flair, it never disappoints.

Indian Mulligatawny Soup Recipe - Recipe Image

Ingredients You’ll Need

This soup is all about simple ingredients that each play an essential role in creating its comforting texture, vibrant color, and signature depth of flavor. Gathering everything up is easy—once you taste the results, you’ll appreciate how each one shines.

Unsalted Butter (2 tablespoons): Adds a silky richness that creates the perfect foundation for sautéing the aromatics.
Olive Oil (1 tablespoon): Blends with the butter for depth and helps keep the base light and balanced.
Onion (1 medium, chopped): Provides sweetness and aroma, the classic base for any comforting soup.
Garlic (2 cloves, minced): Infuses the soup with that unmistakable warmth that only garlic can give.
Fresh Ginger (1 tablespoon, grated): Lends a zesty kick and signature Indian brightness to the broth.
Carrot (1 large, diced): Adds natural sweetness and beautiful color to every spoonful.
Celery (1 stalk, diced): Gives a subtle, earthy flavor for a well-rounded vegetable base.
Apple (1, peeled and diced): The secret ingredient! It brings a touch of sweetness and a delicate tartness.
Ground Turmeric (1 teaspoon): Not only provides that unmistakable golden color, but also loads of warm flavor.
Ground Cumin (1 teaspoon): Offers a gentle earthiness and depth essential to Indian Mulligatawny Soup Recipe.
Ground Coriander (1 teaspoon): Adds brightness and mild citrus notes.
Ground Cinnamon (1/2 teaspoon): Delivers a whisper of cozy spice that lingers in the background.
Cayenne Pepper (1/4 teaspoon): Just enough for a subtle spark of heat—adjust to your liking.
All-Purpose Flour (1/4 cup): Helps to slightly thicken the broth, making the soup extra satisfying.
Chicken Broth or Vegetable Broth (6 cups): Sets the stage for all the flavors to mingle; use veggie broth for a vegetarian version.
Red Lentils (1/2 cup, rinsed): These cook quickly, adding protein and body, and melting seamlessly into the soup.
Cooked Basmati Rice (1 cup): Absorbs the broth beautifully, giving the finished soup its hearty texture.
Cooked, Shredded Chicken (1 cup, optional): Turns the soup into a protein-packed meal—totally optional if you prefer it vegetarian.
Canned Coconut Milk (1 cup): Creates that creamy finish and slight nuttiness that makes this soup so addictive.
Lemon Juice (2 tablespoons): Adds brightness and a pop of fresh acidity to balance the richness.
Salt and Pepper (to taste): Essentials for bringing every flavor to life—don’t skip them!
Fresh Cilantro (for garnish): A burst of color and freshness that rounds out each steaming bowl.

How to Make Indian Mulligatawny Soup Recipe

Step 1: Sauté the Aromatics

Begin by heating your butter and olive oil together in a large soup pot over medium heat. Once the butter has melted, toss in the chopped onion, minced garlic, and freshly grated ginger. Sauté until the onions turn translucent and everything starts filling your kitchen with an irresistible aroma.

Step 2: Cook the Veggies and Apple

Add the diced carrot, celery, and that surprise element—the diced apple. Let them cook together for about five minutes, stirring occasionally, so they begin to soften and sweeten, setting up the soup’s irresistible flavor profile.

Step 3: Toast the Spices

Sprinkle in your turmeric, cumin, coriander, cinnamon, and cayenne pepper. Stir well to coat the veggies and apple in all those deeply fragrant spices. Give it a minute or two—this “blooming” step is the secret to a brilliant Indian Mulligatawny Soup Recipe.

Step 4: Add Flour to Thicken

Scatter the flour over the mixture and cook for another minute or two, stirring constantly. This will help thicken your soup just enough, giving it that lovely, hearty texture without being heavy.

Step 5: Build the Broth with Lentils

Slowly pour in your chicken or vegetable broth while stirring to keep the flour smooth and lump-free. Toss in your rinsed red lentils, bring the soup to a gentle boil, then lower the heat to a simmer. Cover and let it cook for about 25–30 minutes, until both the lentils and vegetables are perfectly tender.

Step 6: Finish with Rice, Chicken, Coconut, and Lemon

Stir in your cooked basmati rice and the shredded chicken if you’re using it. Pour in the coconut milk and lemon juice, and let everything simmer together for another 5 to 10 minutes, uncovered. Take a taste and season generously with salt and pepper.

Step 7: Garnish and Serve

Ladle your steaming Indian Mulligatawny Soup Recipe into bowls, top with plenty of fresh chopped cilantro, and enjoy every last spoonful!

How to Serve Indian Mulligatawny Soup Recipe

Garnishes

Don’t skip the garnishes! A scatter of vibrant cilantro not only adds a pop of color but also a burst of freshness that balances the cozy spices. If you love extra tang, a little squeeze of lemon right before serving is lovely. For added crunch, try topping with crispy fried onions or toasted coconut flakes.

Side Dishes

This soup truly shines alongside warm naan bread or a stack of crispy papadums for dunking and scooping. A simple cucumber raita or a crisp green salad makes a brilliant, cooling contrast if your Indian Mulligatawny Soup Recipe packs a little extra heat.

Creative Ways to Present

Serve the soup in large mugs for a cozy fireside meal, or ladle it into mini bowls for a fun appetizer at a dinner party. Drizzle a swirl of coconut milk or a sprinkle of Indian-style chaat masala on top for an eye-catching finish. You can even serve “build-your-own” style with the garnishes set out so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Indian Mulligatawny Soup Recipe stores beautifully in the fridge. Simply allow the soup to cool fully, then transfer it to an airtight container. It will keep for up to 4 days, and the flavors deepen (if possible!) as it sits.

Freezing

This soup freezes well, making it an excellent meal-prep choice. Ladle cooled soup into freezer-safe containers or zip-top bags, leaving a bit of space for expansion. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until hot. If it has thickened in the fridge, add a splash of broth or water as needed. You can microwave individual servings—just cover to prevent splatters and stir every minute or so until piping hot. Garnish with fresh cilantro right before serving again.

FAQs

Can I make Indian Mulligatawny Soup Recipe vegetarian or vegan?

Absolutely! Simply use vegetable broth and skip the chicken for a hearty vegetarian soup. For a vegan version, use all olive oil (no butter) and double-check that your flour and broth are vegan-friendly.

What kind of apple works best in this soup?

A crisp, tart-sweet apple like Granny Smith or Gala is perfect; it adds gentle sweetness and holds its texture. If you prefer more tang or a softer apple, adjust to your taste—this recipe is flexible and forgiving.

Can I blend the soup for a smoother texture?

Yes! For a creamier Indian Mulligatawny Soup Recipe, blend part or all of the soup with an immersion or countertop blender. You’ll get a lush, velvety finish—just add the rice and chicken after blending if you like some texture.

Is it very spicy, and how can I adjust the heat?

This recipe is gently spiced, but you control the heat by adding more or less cayenne pepper. You can start light and add a pinch more later, so everyone will find the perfect balance.

What can I use instead of red lentils?

Red lentils work best because they cook quickly and become creamy. If you only have green or brown lentils, they’ll still work but just need a longer simmer, and the texture will be heartier. Adjust the cooking time as needed.

Final Thoughts

This Indian Mulligatawny Soup Recipe is pure comfort with every spoonful—a beautiful celebration of warming spices, nourishing ingredients, and global inspiration. Give it a try, make it your own, and enjoy sharing this bowl of joy with your favorite people. Happy cooking!

Indian Mulligatawny Soup Recipe

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4.9 from 15 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a bowl of flavorful Indian Mulligatawny Soup, a hearty dish with lentils, vegetables, and aromatic spices in a creamy coconut broth.

Ingredients

Scale

For the Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 large carrot, diced
1 celery stalk, diced
1 apple, peeled and diced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
6 cups chicken broth (or vegetable broth for vegetarian version)
1/2 cup red lentils, rinsed
1 cup cooked basmati rice
1 cup cooked, shredded chicken (optional)
1 cup canned coconut milk
2 tablespoons lemon juice
Salt and pepper to taste

For Garnish:

Fresh cilantro

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Instructions

Prepare the Soup: Heat butter and olive oil in a large pot. Sauté onion, garlic, and ginger until onion is translucent. Add carrot, celery, and apple; cook for 5 minutes. Add turmeric, cumin, coriander, cinnamon, and cayenne. Sprinkle in flour and cook for 1–2 minutes. Pour in broth gradually, add lentils, and simmer for 25–30 minutes.
Finish the Soup: Stir in rice, chicken (if using), coconut milk, and lemon juice. Simmer for 5–10 minutes. Season with salt and pepper. Garnish with cilantro.