Mulligatawny Soup Origins & Recipe

Mulligatawny soup is a rich, spiced soup that originated in South India during the British colonial era. The name comes from the Tamil words milagu (pepper) and tannir (water), literally meaning “pepper water.� It was adapted by British cooks in India into a hearty soup with meat, vegetables, and often apples or rice. This version balances warming spices like curry powder and turmeric with a creamy, savory broth, making it a comforting and satisfying meal on its own.

Ingredients

2 tablespoons (30 ml) vegetable oil
1 large onion, diced (about 1 ½ cups / 190 g)
2 carrots, peeled and diced (about 1 cup / 130 g)
2 celery stalks, diced (about 1 cup / 120 g)
1 large apple (such as Granny Smith), peeled, cored, and diced (about 1 ½ cups / 200 g)
2 cloves garlic, 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)
6 cups (1.4 L) chicken or vegetable broth
1 cup (185 g) cooked lentils (canned, drained and rinsed, or cooked from dry)
1 cup (240 ml) coconut milk or heavy cream
1 tablespoon (15 ml) fresh lemon juice
2 cups (370 g) cooked white rice, for serving
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish (optional)

Instructions

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and apple. Cook, stirring occasionally, until the vegetables have softened, about 8–10 minutes.
Add the garlic, curry powder, turmeric, cumin, and cayenne (if using). Stir constantly for 1 minute until fragrant.
Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until the vegetables are very tender.
Using an immersion blender, blend the soup until smooth. (Alternatively, let it cool slightly and blend in batches in a regular blender, then return to the pot.)
Stir in the cooked lentils and coconut milk (or cream). Simmer uncovered for 10 minutes, stirring occasionally.
Add the lemon juice and season with salt and pepper to taste. If the soup is too thick, add a little extra broth or water.
Serve hot, with a scoop of cooked rice in each bowl, garnished with cilantro if desired.

Tips

Substitute the rice: Use basmati or jasmine rice for a more aromatic flavor. For a lower-carb option, serve with cauliflower rice.
Make it vegan: Use vegetable broth and replace the cream with full-fat coconut milk (already in the recipe). The soup is naturally vegetarian if you skip the chicken broth.
Don’t skip the apple: It adds a subtle sweetness that balances the spices. If you don’t have an apple, use a pear or a tablespoon of honey (added with the broth).
Blend carefully: If using a regular blender, never fill it more than halfway with hot liquid, and hold the lid down with a towel while blending to prevent splatters.

Serving Suggestions

Mulligatawny is traditionally served with rice, either mixed into the soup or on the side. A dollop of plain yogurt or a swirl of cream adds richness. For a complete meal, serve with warm naan or crusty bread and a simple green salad. The soup also pairs well with a spoonful of mango chutney for extra sweetness.

Variations

Chicken Mulligatawny: Add 1 lb (450 g) of boneless, skinless chicken thighs, cut into bite-sized pieces, after the spices bloom. Cook until the chicken is done (165°F / 74°C safe minimum) before blending. If you blend, remove the chicken pieces first, then return them to the soup.
Spicy version: Increase the cayenne to ½ teaspoon or add a chopped fresh green chili with the onion.
Tomato-based: Add 1 can (14 oz / 400 g) of diced tomatoes with the broth for a tangier, redder soup.
No lentils: Replace lentils with 1 cup (150 g) of cooked chickpeas or 1 cup (150 g) of diced potatoes (add potatoes with the vegetables and cook until tender).

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until steaming hot (165°F / 74°C). Add a splash of broth or water if it has thickened. You can also freeze the soup (without the rice) for up to 3 months. Thaw overnight in the fridge before reheating. The rice is best stored separately and added fresh to each serving.

Frequently Asked Questions

Can I make this soup without an immersion blender? Yes. Let the soup cool for 10 minutes, then transfer it in batches to a regular blender. Blend until smooth, then return to the pot. Be sure to vent the lid slightly to let steam escape.

What is the best type of apple to use? A firm, tart apple like Granny Smith works best because it holds its shape during cooking and provides a nice contrast to the spices. Sweeter apples like Fuji or Gala will make the soup sweeter.

Can I use curry paste instead of curry powder? Yes. Use 1 tablespoon of curry paste (such as Madras) in place of the powder. Add it with the garlic and cook for 1 minute. The flavor will be slightly more intense and fragrant.

Is mulligatawny soup naturally gluten-free? Yes, as written, this recipe is gluten-free. Just be sure to check your curry powder and broth for any added gluten (some commercial blends may contain wheat flour).

Can I skip the lentils? Absolutely. The lentils add protein and thickness, but you can omit them or replace with an equal amount of cooked chickpeas or diced potatoes. If using potatoes, add them with the other vegetables and cook until tender before blending.

Why is my soup bitter? Bitterness can come from overcooking the curry powder or from using a curry blend that contains fenugreek or mustard seeds. To avoid this, cook the spices only for 1 minute, and consider using a milder curry powder if you’re sensitive to bitter notes.

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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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