Apple mulligatawny soup is a British-Indian classic that combines the warmth of curry spices with the gentle sweetness of apples. This version uses tart apples to balance the rich, savory broth, creating a soup that is both comforting and complex. It’s a perfect way to enjoy a taste of colonial-era Anglo-Indian cuisine with a modern, home-cooked approach.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large onion, finely chopped (about 1 ½ cups / 190 g)
- 2 celery stalks, diced (about 1 cup / 100 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 garlic cloves, minced
- 1 tablespoon (6 g) curry powder
- 1 teaspoon (2 g) ground turmeric
- ½ teaspoon (1 g) ground cumin
- ¼ teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 1 large tart apple (such as Granny Smith), peeled, cored, and chopped (about 1 ½ cups / 200 g)
- 1 cup (185 g) red lentils, rinsed
- 6 cups (1.4 L) chicken or vegetable broth
- 1 cup (240 ml) unsweetened applesauce
- 1 tablespoon (15 ml) lemon juice
- Salt and freshly ground black pepper, to taste
- ¼ cup (60 ml) heavy cream or coconut milk (optional, for garnish)
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 8–10 minutes.
- Add the garlic, curry powder, turmeric, cumin, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly.
- Stir in the chopped apple and red lentils. Cook for 2 minutes, allowing the lentils to coat in the spices.
- Pour in the broth and applesauce. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until the lentils are tender and the apples are soft.
- Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth (vent the lid to allow steam to escape).
- Return the soup to the pot. Stir in the lemon juice. Season with salt and pepper to taste. If the soup is too thick, add a little extra broth or water to reach your desired consistency.
- Ladle the soup into bowls. Drizzle with cream or coconut milk, if using, and sprinkle with fresh herbs. Serve hot.
Tips
- Apple choice: Use a firm, tart apple like Granny Smith or Braeburn. They hold their shape during cooking and provide a pleasant tang that balances the spices. Sweeter apples like Fuji or Gala will make the soup sweeter; adjust the lemon juice accordingly.
- Spice level: The cayenne is optional. For a milder soup, omit it or use just a pinch. For more heat, add a chopped fresh chili with the garlic.
- Lentil substitution: Red lentils break down and thicken the soup beautifully. You can substitute yellow split peas, but they need a longer cooking time (about 45–50 minutes). Do not use brown or green lentils; they will not break down as much and will change the texture.
- Blending safety: If using a countertop blender, never fill it more than halfway with hot liquid. Let the soup cool slightly before blending, and hold the lid down with a towel while blending to prevent splatters.
Serving Suggestions
Serve this soup with a dollop of plain yogurt or a swirl of cream for extra richness. It pairs wonderfully with warm naan bread, crusty rolls, or a side of steamed basmati rice. For a heartier meal, add cooked chicken or chickpeas during the last 10 minutes of simmering.
Variations
- Chicken Mulligatawny: Add 1 ½ cups (about 250 g) of cooked, shredded chicken after blending. Simmer for 5 minutes to heat through.
- Vegetable Mulligatawny: Add 1 cup (150 g) of diced sweet potato or butternut squash with the apples for extra sweetness and body.
- Coconut Mulligatawny: Replace 1 cup of the broth with unsweetened coconut milk, and use coconut oil instead of vegetable oil for a Thai-inspired twist.
- Smoky Mulligatawny: Add 1 teaspoon of smoked paprika along with the curry powder for a deeper, smokier flavor.
Storage and Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C). You can also reheat individual portions in the microwave in 1-minute intervals, stirring in between. The soup will thicken as it sits; thin it with a little broth or water when reheating if needed. Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this soup without a blender? Yes, you can skip the blending step for a chunkier texture. The lentils will break down somewhat during cooking, but the soup will be more rustic. Alternatively, use a potato masher to partially mash the soup in the pot.
Is this soup gluten-free? Yes, this recipe is naturally gluten-free as long as you use a gluten-free curry powder and broth. Check the labels on your curry powder and broth to be sure.
Can I use dried apples instead of fresh? Yes, but reduce the amount to ½ cup (about 40 g) and rehydrate them in warm water for 10 minutes before adding. Dried apples are sweeter, so you may want to reduce the applesauce slightly.
What is the origin of mulligatawny soup? Mulligatawny originated in South India, where the Tamil phrase milagu tannir means “pepper water.� British colonists adapted it into a thicker soup with meat and vegetables. This version is a modern interpretation that includes apples, which are not traditional but add a pleasant sweetness.
Can I add meat to this soup? Absolutely. For a classic chicken mulligatawny, add 1 pound (450 g) of boneless, skinless chicken thighs to the pot with the broth. Simmer until cooked through (165°F / 74°C), then remove, shred, and return to the soup after blending.
How can I make it vegan? Use vegetable broth and skip the cream garnish. Replace the heavy cream with coconut milk or a dollop of vegan yogurt. The soup itself is vegan without the cream.
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