Description
A hearty and flavorful Spicy Indian Mulligatawny Soup, layered with spices, vegetables, and coconut milk for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil or ghee
- 1 large onion, finely diced
- 3–4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 cup red lentils, rinsed
- 2 medium carrots, diced
- 2 stalks celery, sliced thin
- 1 apple, peeled and diced
- 1 tomato, chopped
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- Salt and freshly ground black pepper to taste
- Handful of chopped cilantro or parsley
- Optional: sliced mushrooms
- Optional: shredded cooked chicken or tofu
Instructions
- Heat a large heavy-bottomed pot over medium heat and add oil or ghee.
- Add the diced onion and sauté until golden and translucent.
- Stir in minced garlic and grated ginger, cooking for 1 minute.
- Toast the ground cumin and curry powder in the pan for 30 seconds.
- Add diced carrots, celery, and apple, sautéing for 4–6 minutes.
- Stir in rinsed lentils and chopped tomato, coating them with the mixture.
- Pour in the broth and bring to a gentle boil, then reduce heat and simmer for 20–25 minutes.
- For a silky texture, use an immersion blender to partially puree the soup.
- Stir in coconut milk and season with salt, pepper, and a squeeze of lemon or vinegar.
- Fold in chopped cilantro and serve hot.
Notes
Sauté longer for deeper caramelization and richer flavor. Adjust seasonings to taste just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
Keywords: soup, Indian, Mulligatawny, spicy, vegan, comfort food
