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Spicy Indian Mulligatawny Soup

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A warm and comforting soup infused with vibrant spices, creamy coconut milk, and a hint of apple for a delightful flavor twist.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup lentils (red or green), rinsed
  • 4 cups vegetable broth or water
  • 1 can (14 oz) diced tomatoes
  • 1 apple, peeled and chopped
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Cilantro for garnish

Instructions

  1. Sauté the vegetables: Heat the oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5 minutes.
  2. Add spices and aromatics: Stir in minced garlic, curry powder, ground cumin, and ground coriander. Cook for 1 minute until fragrant.
  3. Combine with lentils and broth: Add rinsed lentils, vegetable broth (or water), diced tomatoes, and chopped apple to the pot. Bring to a boil, stirring occasionally.
  4. Simmer to perfection: Once boiling, reduce heat to low. Cover and let simmer until lentils are tender, about 20-25 minutes.
  5. Enrich with coconut milk: Stir in coconut milk and season with salt and pepper to taste. Mix thoroughly.
  6. Serve with a touch of freshness: Ladle hot soup into bowls, garnish with fresh cilantro, and enjoy warm.

Notes

For a smoother texture, blend the soup using an immersion blender. Substitute coconut milk with almond milk if desired.

Nutrition

Find it online: https://recypez.com/mulligatawny-soup-spicy-indian-classic/

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