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Spicy Indian Mulligatawny Soup

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A delightful and aromatic Indian soup that’s perfect for chilly days, rich with spices and creamy coconut milk.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium apple, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder (adjust to taste)
  • 1 cup red lentils, rinsed
  • 6 cups vegetable broth or water
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the vegetable oil in a large pot over medium heat until it shimmers.
  2. Add the diced onion and sauté for about 5 minutes until translucent.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Toss in the diced carrots, celery, and apple; cook for about 5-7 minutes until softened.
  5. Sprinkle in the ground cumin, ground coriander, curry powder, turmeric, and chili powder; stir well and cook for 2 more minutes.
  6. Pour in the rinsed red lentils and stir to combine.
  7. Add the vegetable broth (or water), stirring well; bring to a boil then reduce heat to low.
  8. Cover the pot and let simmer for about 20-25 minutes until lentils are tender.
  9. Stir in the coconut milk and season with salt and pepper; let simmer for an additional 5 minutes.
  10. Remove from heat and stir in the lime juice.
  11. Serve hot, garnished with fresh chopped cilantro.

Notes

Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Reheat and add lime juice before serving.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/spiced-indian-mulligatawny-soup-recipe/

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