Description
This Indian Mulligatawny Soup is a rich and flavorful blend of aromatic spices, vegetables, lentils, and coconut milk, creating a creamy and comforting dish perfect for any season. It balances savory and slightly sweet notes from apples and spices, garnished with roasted cashews and fresh herbs for added texture and appeal.
Ingredients
Scale
Base Ingredients
- 1/4 cup butter (or vegetable oil for dairy-free/vegan)
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 1 red jalapeño, seeded and diced
Aromatics and Flavorings
- 3 cloves garlic, minced
- 2 teaspoons peeled and minced ginger root
- 2 small firm apples, peeled, cored, and diced
- 1 (14.5 oz) can diced tomatoes
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
Main Ingredients
- 1/2 cup red lentils, uncooked
- 3 cups chicken or vegetable broth (vegetable broth for vegan)
- 2/3 cup canned unsweetened coconut milk
Seasoning and Garnish
- Salt and black pepper to taste
- Roasted cashews for garnish
- Chopped cilantro and/or scallions for garnish
Instructions
- Sauté vegetables: Melt the butter in a large pot over medium-high heat. Add the chopped onion, peeled and diced carrot, and seeded and diced jalapeño. Sauté for 4-5 minutes until the onions are softened and fragrant.
- Add aromatics and spices: Stir in the minced garlic, peeled and minced ginger root, diced apples, and the canned diced tomatoes. Sauté this mixture for 3 minutes to meld the flavors. Then add the curry powder, ground cumin, paprika, ground cinnamon, ground turmeric, ground cardamom, freshly ground black pepper, and dried thyme. Toss to thoroughly coat the vegetables and aromatics with the spices.
- Simmer lentils: Pour in the uncooked red lentils and the chicken or vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer. Continue to cook uncovered for 30 minutes until the lentils are tender and the flavors are well developed.
- Puree the soup: Using an immersion blender, puree about 75% of the soup directly in the pot, leaving some chunks for texture. Alternatively, carefully transfer portions of the soup to a regular blender, blend until mostly smooth, and return to the pot.
- Finish and serve: Stir in the canned unsweetened coconut milk to add creaminess. Season the soup with salt and black pepper to taste. Serve hot, garnished with roasted cashews and chopped cilantro and/or scallions. Pair with naan bread for dipping to complete the meal.
Notes
- For a vegan version, use vegetable oil instead of butter and vegetable broth instead of chicken broth.
- Adjust the amount of jalapeño according to your preferred spice level.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Additional garnishes like a squeeze of lime or a dollop of yogurt (or plant-based yogurt) can add extra flavor and creaminess.
- Ensure the lentils are fully cooked and soft before blending for the best texture.
