Indian Mulligatawny Soup
This fragrant Indian Mulligatawny Soup recipe is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. Make a double batch and freeze the leftovers!This recipe is Vegetarian if you use vegetable broth. It is Vegan if in addition you substitute oil for the butter.
Ingredients
- ¼ cup butter – or olive oil for vegan
- 1 yellow onion – chopped
- 1 carrot – peeled and diced
- 1 red jalapeno – seeded and diced
- 3 garlic cloves – minced
- 2 teaspoons peeled and minced ginger root
- 2 small firm apples – peeled cored and diced
- 1 14.5 oz can diced tomatoes
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ½ cup red lentils – uncooked
- 3 cups chicken or vegetable broth
- ⅔ cup canned unsweetened coconut milk
- Salt and black pepper to taste
- Roasted cashews for garnish
- Chopped cilantro and/or scallions for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes or until the onions have softened.
- Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
- Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
- Serve topped with cashew and scallions along with naan bread for dipping.
