If you’re on the hunt for a bowl that packs creamy comfort and tantalizing spice in every spoonful, the Indian Mulligatawny Soup Recipe will be your new go-to favorite. This beloved classic combines gentle lentils, tender vegetables, fragrant spices, and just a hint of sweetness from apple. Whether you’re craving a cozy lunch or planning a dinner to impress, this vibrant soup delivers Indian-inspired flavor everyone can love—it’s hearty, unique, and endlessly satisfying!
Ingredients You’ll Need
The magic of the Indian Mulligatawny Soup Recipe comes from a list of wholesome, everyday ingredients that each add their own flair to the final bowl. Using the right balance of aromatics, spices, and creamy elements results in soup with depth, color, and irresistible taste.
- Butter or ghee: Adds a buttery richness and authentic flavor for sautéing your aromatics.
- Onion: Brings sweetness and depth as the flavor base of your soup.
- Garlic: Gives bold, savory notes and layers of classic aroma.
- Fresh ginger: Adds zesty sharpness and warmth.
- Carrot: Offers subtle sweetness and beautiful orange color.
- Celery: Lends a gentle earthiness and satisfying crunch.
- Apple: A secret ingredient that brings delicate sweetness and perfectly balances the spices.
- Curry powder: The heart of this dish, delivering that unmistakable Indian flavor.
- Ground cumin: Adds smokiness and a rich, aromatic undertone.
- Ground cinnamon: Offers warmth and depth, making the soup taste complex and inviting.
- Turmeric: Brightens everything with its golden color and earthy flavor.
- Cayenne pepper (optional): For a bit of heat—add as much or as little as you like for that gentle kick.
- Red lentils: These cook down to a creamy texture, giving the soup substance and gentle flavor.
- Basmati rice: Lends body and a subtle nutty aroma that complements the spices.
- Chicken or vegetable broth: The flavorful liquid backbone of your soup—choose what suits your mood.
- Cooked chicken (optional): Adds extra heartiness and makes the soup a true meal.
- Full-fat coconut milk or heavy cream: Swirls in creamy richness for that luxurious finish.
- Salt and black pepper: Adjusts and balances all the flavors to perfection.
- Fresh cilantro: Brightens the whole bowl with a pop of color and freshness.
- Lemon wedges: A squeeze at the end brings everything together with lively acidity.
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. Once it’s deliciously melted, toss in the chopped onion and let it sizzle and soften for about 3 to 4 minutes. Soon, your kitchen will be swimming in the scent of sweet, mellow onions—the perfect foundation. Add in the garlic, ginger, carrot, celery, and apple, then give it all a good stir. As everything mingles together, it’s already clear this Indian Mulligatawny Soup Recipe is headed for greatness!
Step 2: Bloom the Spices
Now, sprinkle in the curry powder, cumin, cinnamon, turmeric, and, if you’re in the mood for a little heat, some cayenne pepper. Toasted in the hot pot, these spices will release their essential oils, turning their flavors from good to unforgettable. Let them cook for about a minute, stirring constantly so they don’t burn—just enough for that amazing aroma to fill your home.
Step 3: Add Lentils, Rice, and Broth
Pour in your rinsed red lentils and basmati rice, followed by the chicken or vegetable broth. As soon as everything is in the pot, stir to combine and bring it all up to a gentle boil. Once boiling, turn the heat down and let the soup simmer for about 25 to 30 minutes. During this time, the lentils and rice will soften, thickening the soup while soaking up all those rich spices.
Step 4: Blend for Texture
When the lentils and rice are perfectly tender, it’s time to blend. You can use an immersion blender right in the pot to partially purée the soup, leaving just enough texture for it to be hearty. Alternatively, transfer about half the soup to a blender and whizz until smooth, then return it to the pot. This step makes your Indian Mulligatawny Soup Recipe luxuriously creamy, yet still satisfyingly rustic.
Step 5: Stir in Chicken and Cream
If you’re adding chicken, stir it in now along with the coconut milk or heavy cream. Let the soup simmer for just another five minutes to let all the flavors meld together and to ensure the chicken is heated through. Taste, then season generously with salt and black pepper. That creamy swirl at the end is what makes this Indian Mulligatawny Soup Recipe so velvety and comforting!
How to Serve Indian Mulligatawny Soup Recipe
Garnishes
A bowl of mulligatawny comes alive with the right garnish! I always shower mine with a handful of freshly chopped cilantro, giving each serving a burst of fresh, herby flavor and a pretty pop of green. Don’t forget lemon wedges on the side—squeezing a little lemon right before eating brightens and elevates the entire bowl.
Side Dishes
This soup is plenty satisfying all on its own, but it’s even more delightful with some crusty naan or warm roti for dipping. Steamed basmati rice or a simple cucumber salad would be refreshing sidekicks, making your meal feel extra special and complete.
Creative Ways to Present
For gatherings or cozy dinners, serve the Indian Mulligatawny Soup Recipe in small cups as a charming appetizer. Swirl a bit of cream or coconut milk on top for a lovely finishing touch, and sprinkle on extra cilantro or thin apple slices for visual flair. Fun soup bowls or a sprinkle of toasted nuts can add a gourmet twist to your presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Indian Mulligatawny Soup Recipe stores very well! Allow the soup to cool to room temperature, then pour it into an airtight container. Kept in the fridge, it’ll stay fresh and delicious for up to four days, making it perfect for meal prep or busy weeknights.
Freezing
To freeze, let the soup cool completely before ladling it into freezer-safe containers or bags, leaving a little space for expansion. It freezes beautifully for up to three months. For best results, freeze before adding the coconut milk or cream and stir that in after reheating, which keeps the texture wonderfully creamy.
Reheating
When you’re ready to enjoy your soup again, simply reheat gently on the stovetop or in the microwave. If needed, add a splash of broth or water to loosen it up, since it can thicken slightly in the fridge. Stir well as it heats, and finish off with fresh cilantro and a squeeze of lemon for that just-cooked taste.
FAQs
What does “Mulligatawny” mean?
Mulligatawny comes from Tamil words meaning “pepper water.” It started as a spiced broth in South Indian cuisine, and over time, the Indian Mulligatawny Soup Recipe was adapted to the creamy, hearty version we love today.
Can I make this soup vegetarian or vegan?
Absolutely! Just leave out the chicken and use vegetable broth instead of chicken broth. For a vegan version, stick with coconut milk rather than cream and use plant-based butter or oil.
Is it very spicy?
Not necessarily. The Indian Mulligatawny Soup Recipe gets most of its heat from the optional cayenne pepper, so you can easily adjust the spice level to suit your taste—or leave it out altogether for a milder soup.
Can I use other proteins besides chicken?
Definitely! Duck, turkey, or even some sautéed mushrooms for a vegetarian alternative can be delicious variations. The beauty of this recipe is its flexibility, so feel free to customize to your liking.
Do I have to blend the soup?
Blending is traditional for that signature creamy texture, but it’s totally up to you. You can skip blending for a more rustic, chunky finish, or purée it completely for extra smoothness. The Indian Mulligatawny Soup Recipe tastes amazing either way!
Final Thoughts
If you’re ready to warm up with a bowl that excites your senses and soothes your soul, you have to try this Indian Mulligatawny Soup Recipe. Each spoonful is a little adventure in flavor, with just the right mix of spice, sweetness, and creaminess. Don’t wait—gather your ingredients and treat yourself (or your loved ones) to this enchanting soup soon!
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: Non-Vegetarian
Description
A comforting and flavorful Indian Mulligatawny Soup recipe that combines aromatic spices with lentils, rice, vegetables, and optional chicken, finished with coconut milk for a creamy touch.
Ingredients
For the Soup:
- 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
- In a large pot, melt the butter or ghee over medium heat. Add the chopped onion and sauté until softened.
- Stir in the garlic, ginger, carrot, celery, and apple. Cook for 5 minutes, stirring occasionally.
- Add the curry powder, cumin, cinnamon, turmeric, and cayenne pepper (if using). Cook for 1 minute.
- Stir in the red lentils and rice, followed by the broth. Simmer for 25-30 minutes until tender.
- Blend the soup partially using an immersion blender or blender. Return to the pot.
- Stir in the cooked chicken (if using) and coconut milk or cream. Simmer for 5 minutes.
- Season with salt and pepper. Garnish with cilantro and serve with lemon wedges.
Notes
- This soup can be made vegetarian by omitting chicken and using vegetable broth.
- For extra richness, heavy cream can be used instead of coconut milk.
- The apple adds a subtle sweetness that balances the spices.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg
