Mulligatawny is a warmly spiced, deeply comforting soup that originated in South India during the British colonial era, blending Indian spices with a British-style soup base. This version is tailored for electric soup makers, so you can add everything to the pot, press a button, and let the machine do the work. It’s packed with lentils, vegetables, and a hint of apple sweetness, making it a hearty, satisfying meal in a bowl.
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 medium carrot, peeled and diced (about ½ cup / 70 g)
- 1 medium apple (such as Granny Smith), peeled, cored, and diced (about 1 cup / 150 g)
- ½ cup (100 g) red lentils, rinsed
- 1 tablespoon (8 g) curry powder (mild or hot, to taste)
- ½ teaspoon ground turmeric
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- ½ cup (120 ml) canned coconut milk (full-fat or light)
- 1 tablespoon (15 ml) fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh cilantro (coriander) leaves, for garnish (optional)
Instructions
- If your soup maker has a sauté or browning function, select it and heat the oil. Add the onion, garlic, and ginger, and cook for 3–4 minutes until softened and fragrant. If your machine doesn’t have a sauté function, simply add the oil and onion to the pot and proceed—the soup will still be flavorful, though the onion won’t be as deeply golden.
- Add the carrot, apple, red lentils, curry powder, and turmeric to the pot. Stir well to coat everything in the spices.
- Pour in the broth and coconut milk. Stir to combine.
- Secure the lid on the soup maker and select the “smooth� or “chunky� soup setting (depending on your preference for texture). Start the machine and let it run its cycle—usually about 25–30 minutes. If your machine has a “chunky� setting, it will leave some pieces intact; if you prefer a completely smooth soup, use the “smooth� setting.
- Once the cycle is complete, carefully open the lid (watch for steam). Stir in the lemon juice and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh cilantro, if using. Serve hot.
Tips
- Substitutions: Swap the red lentils for yellow split peas (soaked overnight) or canned chickpeas (drained and rinsed) for a different texture. Use any firm apple, but tart varieties like Granny Smith hold up better and balance the spices.
- Adjusting spice: Curry powders vary widely in heat. Start with 1 tablespoon, taste after blending, and add more if you want extra warmth. For a milder soup, use a mild curry powder or reduce to 2 teaspoons.
- Blending safety: If your soup maker doesn’t have a blending function, transfer the soup to a blender in batches (never fill more than halfway) and blend until smooth. Always allow the soup to cool slightly before blending, and hold the lid down with a towel to prevent splatters.
- Common mistake: Adding too much liquid. Soup makers often have a “max fill� line—do not exceed it, or the soup may bubble over during cooking. Stick to the quantities listed here.
Serving Suggestions
Serve this mulligatawny as a main course with warm naan bread, crusty rolls, or steamed basmati rice on the side. For a more substantial meal, top each bowl with a spoonful of plain yogurt or a swirl of extra coconut milk. A sprinkle of toasted cashews or sliced almonds adds pleasant crunch.
Variations
- Vegetable Mulligatawny: Add 1 cup (150 g) of diced potatoes, sweet potatoes, or cauliflower along with the carrot. Increase the broth slightly to keep the soup from becoming too thick.
- Chicken Mulligatawny: Add 1 cup (150 g) of cooked, shredded chicken (leftover rotisserie works well) during the last 5 minutes of cooking, just to heat through. If using raw chicken, cut it into small cubes and add it at the start—ensure it reaches an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
- Spicy Mulligatawny: Stir in 1–2 teaspoons of garam masala or a pinch of cayenne pepper before serving for extra depth and heat.
- Dairy-Free: This recipe is already dairy-free when using vegetable broth and coconut milk. For a richer version, replace the coconut milk with heavy cream or half-and-half.
Storage and Reheating
Cool the soup completely, then transfer to an airtight container. Refrigerate within 2 hours of cooking; it will keep for 3–4 days. To freeze, portion into freezer-safe containers, leaving 1 inch of headroom, and store for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until steaming (at least 165°F / 74°C for leftovers). You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each. If the soup thickens after chilling, thin it with a splash of broth or water when reheating.
Frequently Asked Questions
Can I use green or brown lentils instead of red? Yes, but they take longer to cook and won’t break down as completely. Simmer the soup for 10–15 minutes longer, or use a pressure cooker setting if your soup maker has one, to ensure they are tender.
My soup maker doesn’t have a sauté function—can I still make this? Absolutely. Just add the raw onion, garlic, and ginger with the other ingredients. The soup will still be delicious, though the onion flavor will be slightly more mellow.
Can I add meat to this soup? Yes, chicken or lamb are traditional additions. For chicken, add raw diced chicken at the start and ensure it reaches 165°F (74°C) before serving. For lamb, brown it first in a pan, then add it to the soup maker—cook until the lamb is tender, and check that it reaches 145°F (63°C) with a 3-minute rest.
Why is my soup too thick? Red lentils absorb a lot of liquid. If the soup is too thick after blending, stir in extra broth or water until it reaches your desired consistency. Conversely, if it’s too thin, simmer it uncovered on the stovetop for a few minutes to reduce.
Can I make this soup ahead of time? Yes, it tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat gently, adding a little broth if needed.
Is mulligatawny always spicy? Not necessarily. The heat depends on the curry powder you use. You can control the spice level by choosing a mild curry powder or reducing the amount. The traditional flavor is more about the blend of spices than intense heat.
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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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