Mulligatawny Soup

Nutriscore Rating: 65/100

Warm up with a comforting bowl of Mulligatawny Soup, a rich and aromatic dish that beautifully combines Indian spices with hearty, wholesome ingredients. This creamy soup starts with a base of sautéed vegetables, including onion, carrot, celery, and a sweet touch of diced Granny Smith apple, infused with a medley of spices like cumin, coriander, turmeric, and curry powder. Protein-packed red lentils, optional shredded chicken, and creamy coconut milk bring depth and texture, while a squeeze of fresh lemon juice adds bright acidity. Perfect as a standalone meal or paired with naan for scooping, this soup offers a symphony of flavors that’s filling, versatile, and easy to make. Ideal for cozy nights or an impressive dinner starter, Mulligatawny Soup will leave you craving its beautifully spiced layers of flavor.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion (finely chopped)
• 1 medium carrot (diced)
• 1 medium celery stalk (diced)
• 3 cloves garlic cloves (minced)
• 1 medium granny smith apple (peeled and diced)
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 0.5 cup red lentils (rinsed and drained)
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup cooked chicken (shredded, optional)
• 1 cup coconut milk (unsweetened)
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 1 tablespoon lemon juice (to taste)
• 1 teaspoon salt
• 0.25 teaspoon black pepper

📝 Instructions

10 steps

1. In a large pot, melt the butter and olive oil over medium heat.

2. Add the chopped onion, diced carrot, diced celery, and minced garlic. Cook for 5-7 minutes, stirring often, until the vegetables soften and the onion becomes translucent.

3. Stir in the diced apple and grated ginger. Cook for another 2 minutes to release the flavors.

4. Add the ground cumin, coriander, turmeric, and curry powder. Stir well to coat the vegetables in the spices, cooking for 1 minute until fragrant.

5. Sprinkle the flour over the vegetables and stir, cooking for 1-2 minutes to form a paste.

6. Add the rinsed red lentils and pour in the chicken or vegetable broth. Stir to combine and bring the mixture to a gentle boil.

7. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and the soup thickens slightly.

8. If using shredded chicken, add it to the pot during the last 10 minutes of cooking to heat through.

9. Stir in the coconut milk and freshly squeezed lemon juice. Adjust seasoning with salt and pepper to taste.

10. Serve hot, garnished with fresh cilantro. Enjoy with naan or toasted bread for a hearty meal.

Nutrition Facts

1 serving (2122.9g)

Calories		1750
% Daily Value*
Total Fat		107.6 g	138%
	Saturated Fat	68.6 g	343%
	Polyunsaturated Fat	2.0 g
Cholesterol		269 mg	90%
Sodium		6988 mg	304%
Total Carbohydrate		108.3 g	39%
	Dietary Fiber	23.6 g	84%
	Total Sugars	41.4 g
Protein		100.7 g	201%
Vitamin D		0.1 mcg	1%
Calcium		300 mg	23%
Iron		21.1 mg	117%
Potassium		2887 mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 968 cal (53.7%%)

Protein: 402 cal (22.3%%)

Carbs: 433 cal (24.0%%)