A steaming bowl of Mulligatawny Soup is pure comfort in a spoon—imagine a fragrant medley of vibrant vegetables, tender lentils, and gently spiced coconut broth, with each bite carrying traces of curry, ginger, and a touch of brightness from fresh lemon juice. Rooted in Anglo-Indian cuisine, Mulligatawny Soup is more than just a meal, it’s a celebration of warming spices and nourishing ingredients that come together in perfect harmony, ideal for chilly evenings and sure to delight anyone looking for something special yet approachable.
Ingredients You’ll Need
One of the things I love most about this recipe is how every simple ingredient has a purpose—each one adds color, depth, or a unique flavor that builds the final, irresistible bowl of Mulligatawny Soup. Take a look below, and you’ll see how easy it is to gather what you need for this soul-soothing classic.
Butter or oil: This is the flavor foundation, providing a silky base to sauté the aromatics and carry the spices through every spoonful.
Onion: Finely chopped onion lends sweetness and texture, melting beautifully into the broth as it simmers.
Garlic: A couple of cloves, minced, bring gentle heat and a wonderfully rich background to the soup.
Fresh ginger: Grated ginger adds a zesty warmth that perks up all the other flavors.
Carrots: Diced carrots give sweet depth and a vibrant orange pop—we eat with our eyes first!
Celery: Brings an earthy, aromatic crunch that balances the stronger flavors.
Apple: The secret ingredient! Chopped apple adds a subtle fruitiness and a pleasant sweetness that sets Mulligatawny Soup apart.
Curry powder: The heart of the dish, this spice blend infuses every bite with that classic Mulligatawny warmth and color.
Ground cumin: Lowers the spice’s edge and offers delicious earthy undertones.
Turmeric: Not just for color! Turmeric brings subtle, peppery notes and a golden glow.
Red lentils (or yellow split peas): These cook down quickly, thickening the soup and delivering protein and heartiness.
Vegetable or chicken broth: Provides a savory, cozy base that unites all the flavors.
Coconut milk: Creamy coconut milk makes the broth luscious, balancing heat and spice perfectly.
Cooked shredded chicken (optional): Turn your Mulligatawny Soup into even more of a meal with added protein and texture.
Lemon juice: A squeeze of fresh citrus brightens and lifts every bite.
Salt and pepper: Essential for seasoning—taste and adjust to make your soup sing.
Fresh cilantro: Finishing with this herb adds freshness and an eye-catching green note on top.
How to Make
Step 1: Sauté Aromatics
Start by warming the butter or oil in a large, sturdy pot over medium heat. Add the finely chopped onion, minced garlic, and fresh grated ginger, and give everything a gentle stir. Sauté for several minutes until the onion turns translucent and fragrant—this is where the cozy foundation for your Mulligatawny Soup begins. The kitchen will start to smell irresistible, and you’ll know it’s time to introduce the veggies.
Step 2: Build the Vegetable Base
Next, toss in your diced carrots, celery, and that secret apple. Cook them all together for about 5 minutes, stirring occasionally. The vegetables begin to soften, the apple’s natural sugars start mingling, and you’ve layered in a wonderful textural depth—all crucial for the character of Mulligatawny Soup.
Step 3: Toast the Spices
Sprinkle in the curry powder, ground cumin, and turmeric, stirring well so the vegetables are coated with those vibrant spices. Let them toast for just a minute—this wakes up their aromas and ensures the soup’s flavor foundation is robust and perfumed. Don’t skip this step; it’s where the magic (and that gorgeous golden color) happens!
Step 4: Simmer with Lentils and Broth
Add the rinsed red lentils (or yellow split peas) and pour in your broth. Stir well, turn up the heat, and bring everything to a gentle boil. Once boiling, lower the heat to a simmer and let it bubble away for 20 to 25 minutes. The lentils will soften, thicken the soup, and soak up all those bright spices, turning the Mulligatawny Soup rich and satisfying.
Step 5: Make it Creamy
Once the lentils are perfectly tender, stir in the coconut milk and the cooked shredded chicken if you’re using it. Let everything heat through—you want a dreamy, creamy finish and a soup that feels just a bit decadent. Taste and adjust the seasoning with lemon juice, salt, and pepper, giving the whole pot a bright, lively edge.
Step 6: Finish and Serve
Time to ladle that beautiful Mulligatawny Soup into bowls! Top each serving with a flutter of fresh cilantro for a burst of green and serve immediately while everything is piping hot. Whether you keep it rustic or blend for silky smoothness, every bowl is sure to comfort and delight.
How to Serve
Garnishes
For the final flourish, sprinkle plenty of fresh cilantro on top; its bright, herbal notes freshen up the whole bowl. If you love texture, add a swirl of coconut milk or a squeeze of lemon juice right before serving. Toasted coconut flakes or a scattering of crispy fried onions also make surprisingly delightful additions!
Side Dishes
Nothing pairs better with Mulligatawny Soup than tearing off pieces of warm, pillowy naan bread or spooning the soup over fluffy basmati rice. For extra indulgence, serve with crispy papadums or a simple cucumber raita on the side to balance the spices with coolness.
Creative Ways to Present
Take this cozy classic to the next level by serving it in rustic bread bowls or tiny espresso cups for an unexpected appetizer at gatherings. You can also use your prettiest soup bowls and finish each with a little drizzle of chili oil or a few pomegranate seeds for color and contrast—a true showstopper!
Make Ahead and Storage
Storing Leftovers
Simply cool your Mulligatawny Soup to room temperature, then transfer to airtight containers. It will keep beautifully in the fridge for up to 4 days, and the flavors deepen overnight, making each bowl as good as (or better than) the first.
Freezing
If you want to stash some away for future cravings, freeze in individual portions or family-sized containers for up to three months. Remember to leave a little space at the top for expansion. Mulligatawny Soup fully retains its hearty texture and flavor after freezing!
Reheating
Reheat chilled or thawed soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, simply add a splash of broth or water until it’s just the right consistency. Garnish fresh once hot and ready.
FAQs
Can I make Mulligatawny Soup vegan?
Absolutely! Simply omit the cooked chicken and be sure to use vegetable broth and a plant-based butter or oil. The soup is hearty and satisfying all on its own, thanks to the lentils and coconut milk.
What’s the best way to get a smooth texture?
If you prefer a silky Mulligatawny Soup, use an immersion blender right in the pot to puree the soup partially or fully before adding the chicken (if using). This makes the broth extra creamy while still allowing you to control the level of texture.
Can I make this in a slow cooker?
Yes! Sauté the aromatics and spices first, then transfer everything except the coconut milk and chicken into your slow cooker. Cook on low for 6-8 hours, then stir in the coconut milk and chicken near the end to warm through.
How spicy is Mulligatawny Soup?
The heat level is very gentle by default, but you can adjust it to your liking. Use a mild curry powder for subtle warmth, or toss in a pinch of cayenne or extra black pepper if you crave a little more kick.
Can I prepare Mulligatawny Soup in advance?
Definitely! In fact, Mulligatawny Soup tastes even better the next day as the flavors meld. Just reheat gently and add fresh lemon juice and cilantro before serving for maximum brightness.
Final Thoughts
Few dishes are as warming and full of character as Mulligatawny Soup—if you’ve never tried making it at home, now is the perfect time! I hope this guide inspires you to give it a try and make it your own. Grab a big pot, gather your favorite people, and enjoy every flavorful spoonful together!
A fragrant Anglo-Indian soup blending warming spices, lentils, vegetables, and coconut milk. This hearty, aromatic dish is rich in flavor and perfect for cozy nights.
Ingredients
Main Soup:
2 tbsp butter or oil
1 onion, finely chopped
2 garlic cloves, minced
1-inch piece fresh ginger, grated
2 carrots, diced
2 celery stalks, diced
1 apple, peeled and chopped
1 tbsp curry powder
1 tsp ground cumin
½ tsp turmeric
½ cup red lentils (or yellow split peas), rinsed
4 cups vegetable or chicken broth
1 can (14 oz / 400 ml) coconut milk
1 cup cooked shredded chicken (optional)
Juice of ½ lemon
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
Heat butter or oil in a large pot over medium heat. Sauté onion, garlic, and ginger until softened.
Add carrots, celery, and apple. Cook for 5 minutes.
Stir in curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.
Stir in coconut milk and shredded chicken (if using). Heat through.
Season with lemon juice, salt, and pepper.
Serve hot, garnished with fresh cilantro.
Notes
For a smoother soup, use an immersion blender to puree partially or fully.
To make it vegan, omit chicken and use vegetable broth.
Pairs wonderfully with naan bread or steamed basmati rice.
