Mulligatawny is a warmly spiced, British-Indian soup that typically combines lentils, vegetables, and sometimes chicken in a rich, aromatic broth. This version uses creamy coconut milk to balance the heat of curry and pepper, resulting in a silky, satisfying bowl that’s both comforting and complex. It’s a one-pot meal that comes together easily and tastes even better the next day.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 1 large Granny Smith apple, peeled, cored, and diced (about 1 1/2 cups / 200 g)
- 3 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 2 tablespoons (14 g) curry powder (mild or medium)
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (optional, adjust to taste)
- 1 cup (200 g) red lentils, rinsed and picked over
- 6 cups (1.4 L) chicken or vegetable broth
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and apple. Cook, stirring occasionally, until the vegetables soften, about 8–10 minutes.
- Add the garlic and ginger; cook for 1 minute until fragrant. Stir in the curry powder, turmeric, and cayenne (if using); cook for 30 seconds to toast the spices.
- Add the rinsed red lentils and the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes, until the lentils are very soft and falling apart.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer in batches to a blender and puree, then return to the pot.)
- Stir in the coconut milk and lemon juice. Return to medium-low heat and warm through, about 5 minutes. Do not boil.
- Season with salt and black pepper to taste. Ladle into bowls and garnish with cilantro if desired.
Tips
- Substitutions: If you don’t have red lentils, use yellow split peas (increase simmer time to 45–50 minutes) or a can of chickpeas (add in step 5 and skip blending). For a lower-fat version, use light coconut milk, but the soup will be less creamy.
- Blending safely: If using a countertop blender, never fill it more than halfway with hot liquid, and hold the lid down with a towel while blending. Vent the lid slightly to let steam escape.
- Spice level: Curry powders vary in heat. Start with 1 tablespoon and taste before adding more. Cayenne is optional; omit for a milder soup.
- Make it heartier: For a chunky version, skip the blending step and serve as-is, or add cooked shredded chicken (about 2 cups) in step 5.
Serving Suggestions
Serve hot with a dollop of plain yogurt or a swirl of extra coconut milk. Pair with warm naan, roti, or basmati rice. A side of mango chutney or a squeeze of fresh lime adds brightness.
Variations
- Chicken Mulligatawny: Add 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces, with the broth in step 3. Simmer until chicken is cooked through (165°F / 74°C internal temperature), then remove chicken, blend the soup, and return chicken to the pot.
- Vegetable Mulligatawny: Add 1 cup (150 g) frozen peas or green beans in the last 10 minutes of cooking.
- Spicy Coconut Mulligatawny: Add 1–2 finely chopped fresh green chilies (like serrano) with the garlic, and use a hot curry powder.
- Sweet Potato Mulligatawny: Replace the apple with 1 cup (150 g) peeled and diced sweet potato; cook slightly longer until tender.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as it sits; thin with a little broth or water when reheating. 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 between. 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 an immersion blender? Yes, you can leave the soup chunky if you prefer, or puree it in a regular blender in batches. If you want a smooth texture but don’t have a blender, you can mash the lentils with a potato masher after cooking.
What does mulligatawny mean? The name comes from Tamil words meaning “pepper water� (milagu + thanni). It originated in South India as a thin, spicy broth, but British colonists adapted it into a thicker soup with meat and vegetables.
Can I use brown or green lentils instead of red? Yes, but they won’t break down as completely, so the soup will be chunkier. Increase the simmer time to 40–45 minutes and expect a more textured result.
Is this soup gluten-free? Yes, as long as you use a gluten-free curry powder (most are, but check the label) and a gluten-free broth. Serve with gluten-free bread or rice.
Can I freeze mulligatawny soup? Absolutely. Cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat gently. The texture may change slightly due to the coconut milk, but it will still taste great.
What can I use instead of coconut milk? For a non-coconut version, use heavy cream or half-and-half, but add it at the end and don’t boil. For a dairy-free alternative, use unsweetened almond or oat milk, though the soup will be less rich.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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