If you have never tried this comforting Indian Mulligatawny Soup Recipe, you are in for a real treat! This vibrant soup beautifully blends fragrant spices, tender lentils, and a touch of creamy coconut milk with a subtle sweetness from apple, making every spoonful a delightful balance of flavors and textures. Whether you want a warming meal on a chilly evening or a flavorful starter for a dinner party, this recipe is both accessible and unforgettable, promising to become one of your go-to soups.
Ingredients You’ll Need
These ingredients come together simply, yet each plays an essential role in building the soup’s complex flavor layers, hearty texture, and inviting golden color. From aromatic spices to fresh produce, everything you use elevates the dish to a true classic.
- 2 tablespoons butter or ghee: Adds richness and helps to release the spices’ aromas.
- 1 medium onion (chopped): Provides a sweet and savory base flavor when sautéed.
- 2 cloves garlic (minced): Gives the soup a deep and fragrant warmth.
- 1 tablespoon fresh ginger (grated): Adds brightness and a subtle spicy kick.
- 1 carrot (diced): Brings sweetness and a slight crunch.
- 1 celery stalk (diced): Offers an earthy undertone and texture.
- 1 apple (peeled and chopped): Balances spices with natural sweetness.
- 1 tablespoon curry powder: The soul of the soup, delivering complex Indian spice notes.
- 1/2 teaspoon ground cumin: Adds earthiness and depth.
- 1/4 teaspoon ground cinnamon: Introduces warmth and sweetness.
- 1/4 teaspoon turmeric: Provides vibrant color and subtle bitterness.
- 1/8 teaspoon cayenne pepper (optional): Offers a gentle heat, adjustable to preference.
- 1/2 cup red lentils (rinsed): For hearty body and protein.
- 1/4 cup basmati rice (rinsed): Adds subtle texture and helps thicken the soup.
- 4 cups chicken or vegetable broth: The flavorful liquid foundation.
- 1 cup cooked chicken (shredded, optional): Makes the soup extra filling and satisfying.
- 1 cup full-fat coconut milk or heavy cream: Delivers luscious creaminess.
- Salt and black pepper to taste: The finishing seasonings to tie all flavors together.
- Fresh cilantro (for garnish): Adds freshness and a pop of green color.
- Lemon wedges (for serving): Provide acidity that brightens each bowl.
How to Make Indian Mulligatawny Soup Recipe
Step 1: Sauté the Aromatics
Begin by melting the butter or ghee in a large pot over medium heat. Toss in the chopped onion and gently cook for about 3 to 4 minutes until it becomes soft and translucent, creating a flavorful base. Then add the minced garlic, grated ginger, diced carrot, celery, and apple, cooking for another 5 minutes. This combination of vegetables and fruit releases sweet and savory notes that meld perfectly with the spices.
Step 2: Spice It Up
Now it’s time for the magic—sprinkle in the curry powder, ground cumin, cinnamon, turmeric, and cayenne pepper if you want a hint of heat. Stir well and cook for about 1 minute, just until the spices become fragrant. This step is crucial for toasting the spices and unlocking their full flavor potential, forming the heart of this Indian Mulligatawny Soup Recipe.
Step 3: Add Lentils, Rice, and Broth
Next, stir in the rinsed red lentils and basmati rice, coating them in the spiced vegetable mixture. Pour in the chicken or vegetable broth and bring everything to a boil. Once boiling, reduce the heat and let the soup simmer gently for 25 to 30 minutes. This simmering time ensures the lentils and rice soften perfectly, thickening the soup and creating a satisfying texture.
Step 4: Blend and Enrich
When the lentils and rice are tender, use an immersion blender to partially blend the soup right in the pot. Leave enough texture so that you can still enjoy those lovely bits of vegetables and apple. If you don’t have an immersion blender, you can carefully transfer half of the soup to a traditional blender and then return it to the pot afterward.
Step 5: Final Touches
To infuse extra richness, stir in the shredded cooked chicken if you’re using it, along with the full-fat coconut milk or heavy cream. Let the soup simmer for an additional 5 minutes, allowing flavors to meld beautifully. Finally, season with salt and black pepper to your taste. Your Indian Mulligatawny Soup Recipe is now ready to warm your soul!
How to Serve Indian Mulligatawny Soup Recipe
Garnishes
Garnishes are a wonderful way to add fresh flavor and a dash of color. Sprinkle chopped fresh cilantro generously over each bowl just before serving, and offer lemon wedges on the side. A squeeze of lemon juice brightens the creamy soup with lively acidity, balancing the richness perfectly.
Side Dishes
This soup pairs beautifully with warm naan bread or crisp papadums for dipping, making it a complete meal packed with flavors. You could also serve it alongside a simple cucumber raita or a fresh salad with crisp greens and tomatoes to add contrast to the warm spices of the soup.
Creative Ways to Present
For an impressive presentation, ladle the soup into small bowls and drizzle a swirl of coconut milk on top, decorating with a sprig of cilantro and a light dusting of curry powder. Serving the soup in rustic bowls with a small wedge of lemon perched on the rim adds a charming, homemade touch that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Indian Mulligatawny Soup Recipe keeps well when stored in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen overnight, making it a convenient and tasty option to enjoy later.
Freezing
You can freeze this soup for up to 2 months. Just be sure to cool it completely before transferring to freezer-safe containers. When thawed, the texture might separate slightly but a good stir will bring it back to creamy perfection.
Reheating
Reheat leftover soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help restore the soup’s original consistency if it has thickened during storage.
FAQs
Can this Indian Mulligatawny Soup Recipe be made vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. The lentils, rice, and spices provide plenty of satisfying flavor and body on their own.
What can I substitute for coconut milk?
If you prefer, heavy cream works beautifully to add richness, or for a lighter option, full-fat milk or even plain yogurt stirred in at the end can create a lovely creaminess.
Is mulligatawny soup traditionally spicy?
Traditionally, mulligatawny has a mild to medium warmth due to spices like curry powder and a small amount of cayenne pepper. You can always adjust spice levels based on your preference—omit the cayenne for a gentler flavor or add more for extra heat.
Can I prepare this soup in advance?
Yes, making it ahead is a great time-saver. The flavors often improve after resting overnight. Just reheat gently before serving and add any fresh garnishes at the last minute.
Is Indian Mulligatawny Soup Recipe gluten-free?
Yes, this recipe is naturally gluten-free, especially when using basmati rice and ensuring your broth is gluten-free. It’s a perfect warming option for those avoiding gluten.
Final Thoughts
There’s something truly special about this Indian Mulligatawny Soup Recipe that combines soulful spices, wholesome ingredients, and comforting creaminess in each bowl. I hope you give it a try and find as much joy in making and tasting it as I have. It’s a heartwarming soup that invites you to savor every comforting bite, no matter the season.
Print
Indian Mulligatawny Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
A comforting and flavorful Indian Mulligatawny Soup combining fragrant spices, lentils, rice, and tender chicken simmered to perfection in a creamy broth enriched with coconut milk or heavy cream. This gluten-free recipe balances savory and subtly sweet notes, making it a hearty and nourishing meal.
Ingredients
Main Ingredients
- 2 tablespoons butter or ghee
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 carrot, diced
- 1 celery stalk, diced
- 1 apple, peeled and chopped
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 cup red lentils, rinsed
- 1/4 cup basmati rice, rinsed
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken, shredded (optional)
- 1 cup full-fat coconut milk or heavy cream
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter or ghee over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Vegetables and Apple: Stir in the minced garlic, grated ginger, diced carrot, diced celery, and chopped apple. Cook for another 5 minutes, stirring occasionally to combine the flavors.
- Incorporate Spices: Add the curry powder, ground cumin, cinnamon, turmeric, and cayenne pepper if using. Cook for 1 minute, stirring constantly, until the spices become fragrant.
- Add Lentils, Rice, and Broth: Stir in the rinsed red lentils and basmati rice, then pour in the chicken or vegetable broth. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 25 to 30 minutes, or until the lentils and rice are tender and cooked through.
- Blend Soup: Use an immersion blender to partially blend the soup in the pot, leaving some texture. Alternatively, transfer half of the soup to a blender, puree until smooth, and return it to the pot.
- Add Chicken and Cream: Stir in the shredded cooked chicken if using, along with the coconut milk or heavy cream. Simmer for an additional 5 minutes to heat through and meld the flavors.
- Season and Serve: Season with salt and black pepper to your taste. Garnish with freshly chopped cilantro and serve hot with lemon wedges on the side for an added burst of brightness.
Notes
- Make this soup vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
- For a richer and creamier texture, substitute heavy cream for the coconut milk.
- The apple adds a natural subtle sweetness that balances the warmth of the spices beautifully.
- Adjust cayenne pepper to control the heat level to your preference.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
