Mulligatawny Soup
Mulligatawny soup represents one of the most successful fusions of British and Indian culinary traditions. This rich, complex soup transforms traditional Indian spices, lentils, and sometimes meat into a hearty, warming bowl that bridges cultural traditions. The addition of curry powder, coconut milk, and often apples creates a unique flavor profile that has made this soup a beloved classic far beyond its Anglo-Indian origins.
Mulligatawny offers a perfect balance of warmth from the spices, richness from the coconut milk, and brightness from the fresh herbs and lime. The soup's heartiness comes from tender lentils and rice, which thicken the golden-hued broth into a satisfying meal that's particularly comforting on cold days.
Ingredients
Serving
Instructions
Preparation
- Preheat a stockpot over medium heat, add 2 Tbsp of ghee, add the chicken and sauté until well browned. (If you want to make this a vegetarian dish, go straight to step 2 and use water instead of stock.)
- Add the onions, sauté until caramelized.
- Add the garlic, celery and carrots and cook until softened, for about five minutes.
- Add the spices and salt, stir for a minute or two, and deglaze with the apple cider vinegar, scraping up brown bits from the pan.
- Add the tomatoes and stock (or water), bring to a boil and lower the heat, allowing the soup to simmer for fifteen minutes.
- Add the rest of the ingredients, simmer for another fifteen to twenty minutes until the lentils and rice are cooked through.
- Taste for salt and adjust as necessary.
- Garnish with chopped cilantro and toasted nuts
Note
Tips
- If the soup seems too thick, add more stock/water.
- Remove half of the soup to a large bowl with the chicken (if using). Using a hand-held mixer, bland the soup that was left in the pot. Add the soup in the bowl. Heat while stirring for a few minutes before serving.
vegeterian