Ah, Mulligatawny Soup! Just saying the name makes me feel all warm and cozy inside. This delightful dish has a special place in my heart—and in my kitchen! The first time I made it, I was snuggled up at home, the winter chill seeping through the walls, and I craved something hearty and comforting. Mulligatawny, with its lovely aroma and creamy texture, fit the bill perfectly. Plus, I love how it combines delicious spices like curry powder and turmeric, making it feel like a warm hug in a bowl!
And let’s be real, what’s not to love about a dish that is both hearty and packed with nutrients? It’s not just a soup; it’s a culinary adventure that takes you straight to the heart of Indian flavors. So, whether you want a cozy dinner or a lunch that evokes happiness, this Indian Mulligatawny Soup is just the ticket!
What’s in Indian Mulligatawny Soup?
– Vegetable oil or ghee: This is the base for our fragrant sautéing, with ghee offering a rich, nutty flavor. I often use a light vegetable oil, but ghee just takes it up a notch!
– Onion: A medium onion adds a sweet and savory depth to the soup. Always chop it finely; we want those lovely flavors to meld beautifully.
– Garlic: I can’t resist the smell of garlic sautéing! Just two cloves will add that perfect aromatic touch.
– Ginger: This potent root brings warmth and a bit of zing. I always grate it fresh for the most intense flavor.
– Carrot: Bright orange and full of natural sweetness, diced carrots contribute not just color, but also wonderful texture.
– Celery: Diced celery adds a nice crunch and complements the other veggies perfectly.
– Apple (optional): A diced apple provides a hint of sweetness and balances the spices. I sometimes use tart apples for an extra zing!
– Red lentils: These little powerhouses of protein are what transform our soup into a filling meal. Plus, they cook quickly!
– Vegetable or chicken broth: This is the soul of the soup. I generally use low-sodium broth to control the saltiness better.
– Coconut milk: Adds creaminess and a subtle hint of sweetness. This is my favorite part—it’s like magic in the pot!
– Curry powder: The star spice that gives Mulligatawny its unique flavor. I like to use a robust curry blend that really packs a punch.
– Ground cumin: This earthy spice brings a warm aroma that contrasts beautifully with the sharper notes of the curry.
– Turmeric: Not just for color! This golden spice is packed with health benefits and adds a glorious hue to the soup.
– Salt and pepper: Essential for seasoning; always taste as you go to get the balance just right.
– Fresh cilantro: A bright, herbaceous garnish that elevates the dish to a new level. I’m a big fan of cilantro, but use it only if you love it too!
– Lemon wedges: For that extra zing! A squeeze of fresh lemon right before serving brightens everything up.
Is Indian Mulligatawny Soup Good for You?
Absolutely! Mulligatawny Soup is not only delicious, but it also comes with a host of health benefits.
Red Lentils: These are an excellent source of protein and fiber, making the soup filling. Plus, they’re low in fat, so they’re great for heart health.
Coconut Milk: While it adds creaminess, it also contains healthy fats that can provide energy and support your metabolism. Just watch the portion size since it’s calorie-dense.
Vegetables like carrots and celery bring vitamins and minerals, enhancing the nutritional profile of the soup. It’s a one-stop-shop for health in a bowl!
However, if you’re watching your sodium intake, opt for low-sodium broth, and reduce the added salt accordingly.
Ingredients
– 2 tablespoons vegetable oil or ghee
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 carrot, diced
– 1 stalk celery, diced
– 1 apple, peeled and diced (optional)
– 1/2 cup red lentils, rinsed
– 4 cups vegetable or chicken broth
– 1 can (14 oz) coconut milk
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh cilantro, chopped, for garnish
– Lemon wedges, for serving
*Serves approximately 6.*
How to Make Indian Mulligatawny Soup?
1. In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, stirring for another minute until fragrant.
3. Incorporate the diced carrot, celery, and apple (if using) into the pot. Cook for an additional 5 minutes, stirring occasionally.
4. Stir in the red lentils and pour in the vegetable or chicken broth. Bring the mixture to a boil.
5. Reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft.
6. Add the coconut milk, curry powder, ground cumin, turmeric, salt, and pepper. Mix well and simmer for another 10 minutes.
7. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches (be careful, it’s hot!).
8. Taste and adjust the seasoning if necessary.
9. Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve with lemon wedges on the side for an added zing.
A Few Extra Tidbits to Elevate Your Soup
– If you love a bit of heat, consider adding some chopped jalapeños or a dash of cayenne pepper when sautéing the onions.
– You can experiment with the veggies! Spinach or kale would be great additions for some extra greens.
– Serve the soup with crusty bread or over a bed of rice for a more filling dish. Trust me, it’s pure bliss!
So dear friend, there you have it! A delightful recipe for Indian Mulligatawny Soup that will surely warm your heart and belly. I can’t wait for you to try it! When you do, snap a photo and share your experience—I’d love to hear how it goes! Happy cooking!
