Warm curry spices, tender chicken, sweet apples, and creamy coconut milk come together in this cozy bowl of mulligatawny soup with lentils, carrots, and onion. Earthy, creamy, and just spicy enough.
This one’s got warm-ups for your nose and hugs for your stomach.
So, mulligatawny soup. It’s a bit of a mouthful to say, but I promise your actual mouth will be much too full (of soup) to complain. This is one of those magical soups that somehow straddles creamy and brothy, cozy and fresh, savory and lightly sweet. Honestly, it smells so good while it’s simmering you’ll probably burn your tongue trying to sneak a taste too early. Add some rice if you’re hungry, skip it if you’re not, and pat yourself on the back either way. Whether it’s for a weeknight dinner or those weird Sunday afternoons when soup feels spiritually correct—you’re covered.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Mulligatawny Soup
This one’s a little spicy, a little sweet, and extremely slurpable. It’s that soup that makes you pause mid-bite and go, “Wait… wait, is this incredible?”
- Ridiculously simple to make: You mostly toss things in a pot and stir occasionally like the soup sorcerer you are.
- Warming spices without the heat overload: Curry, cumin, turmeric… they all show up to the spice party, but keep things balanced.
- Creamy texture, no dairy fuss: Coconut milk brings the silky comfort factor without upsetting team lactose.
- Sweet apple surprise: That little bit of diced apple sneaks in to add brightness and a touch of sweetness.
- Excellent for leftovers: It tastes even better the next day, like most wise foods do.
- Customizable with easy swaps: Veggie? Chicken-lover? Rice fan? You’re in control of this flavor journey.
Ingredient Notes
This mulligatawny soup keeps things unfussy but flavorful. Here’s the lowdown on what goes in and what it actually does.
- Olive oil or ghee: Either works beautifully. Ghee adds richness and a subtle nuttiness that makes the spices sing.
- Onion, garlic, and ginger: The holy trinity of amazing smells happening 90 seconds into cooking. Don’t skimp here.
- Carrots and celery: Your classic soup roughage brings sweetness and an earthy base to soak up the spices.
- Apple: It might feel weird, but that chopped apple gives the soup a subtle fruity lift that makes everything pop.
- Curry powder: This does the bulk of the seasoning, so use a blend you love. Hot or mild, you choose your adventure.
- Turmeric, cumin, coriander, cayenne: These back-up dancers round out the curry’s performance with warmth and a hint of heat.
- Red lentils: Quick-cooking, protein-packed, and they break down just enough to thicken the soup slightly.
- Chicken or veggie broth: Use what you’ve got. Chicken broth is classic, but veggie keeps it plant-based without losing flavor.
- Coconut milk: This is your creamy element, adding richness and a tropical wink to balance the spices.
- Cooked chicken: Great way to use leftovers or rotisserie chicken. Leave it out if you’re going veg.
- Bay leaf: Old faithful. Subtle but noticeable if you skip it.
- Lemon juice: Don’t leave it out. It wakes everything up like a squeeze of sunshine.
- Salt and pepper: Taste and adjust at the end. Seriously, don’t skip the tasting step.
- Fresh cilantro: Just a sprinkle on top gives herbaceous freshness that contrasts the creamy base.
- Cooked rice (optional): For extra heft. Ladle soup over a scoop for a meal that sticks to your ribs (in a good way).
How To Make This Mulligatawny Soup
Okay, soup friends, apron on and ladle ready—this part’s easy and satisfying. No special tools needed, just one good pot and a little love.
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Sauté the aromatics: Start by heating your olive oil or ghee in a big pot. Toss in the chopped onion, garlic, and ginger and sauté until the kitchen smells incredible (about 5 minutes). Ginger might stick a little, just keep stirring.
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Add the veg + apple: Stir in the carrots, celery, and apple. Let them mingle and soften for 3 to 4 minutes. You want things slightly tender but still holding their shape.
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Spice it up: Sprinkle in your curry powder, turmeric, cumin, coriander, and cayenne if using. Stir constantly and let the spices toast for a solid minute or two. This wakes up their flavor—don’t skip this little spicy warm-up.
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Pour in the broth + lentils: Add the red lentils, broth, and bay leaf. Bring everything to a gentle boil, then drop the heat to low and let it simmer uncovered for 20 to 25 minutes. Stir occasionally so the lentils don’t cling to the bottom like needy toddlers.
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Blend (if you want): For a smoother vibe, grab your immersion blender and pulse it right in the pot. Or scoop out a few ladles, blend them in a blender, then pour back in. Keep some chunks—it’s more interesting that way.
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Cream and chicken time: Stir in the coconut milk and shredded chicken. Let things cook together for 5-ish minutes, just enough to heat through and let flavors snuggle up.
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Final flourish: Squeeze in that lemon juice. Add salt and pepper until everything sings. Taste it! If you’re not smiling, it might need a pinch more salt or a tiny splash more lemon.
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Serve hot with rice and cilantro: Spoon some rice into bowls and ladle the soup over it (if you like it hearty). Sprinkle with fresh cilantro and proceed to happy slurping.
Storage Options
Let’s talk leftovers (aka, tomorrow’s easy lunch). This soup loves a good fridge nap. Once it cools to room temp, store it in an airtight container in the fridge for up to four days. The flavors get even cozier and more intertwined overnight.
A quick heads-up: if you’ve added rice to your soup, it’ll soak up some liquid in the fridge. No biggie—just stir in a splash of water or broth when reheating to loosen it back up.
Now, for the freezer-savvy among us: mulligatawny soup freezes super well, especially if you hold the rice until serving. Just ladle it into freezer-safe containers (leave some room at the top), then freeze for up to three months. Thaw overnight in the fridge when you’re ready, then warm it gently on the stove or microwave.
For reheating, the stovetop is mellow and less splashy, but the microwave’s great too—just keep stirring between bursts to keep things smooth.
Variations and Substitutions
There’s plenty of wiggle room here, so don’t stress if you’re missing an ingredient or two. Here’s how to make it work with what you have.
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No coconut milk: Use heavy cream or even full-fat Greek yogurt (just stir that in off heat to avoid curdling).
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Vegetarian or vegan option: Skip the chicken and use veggie broth. Maybe toss in cubed tofu or chickpeas for protein.
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More heat, please: You can crank up the cayenne, or drop in a chopped fresh chili with the garlic and onion.
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Switch the protein: Not into chicken? Try leftover turkey, shrimp, or even browned ground lamb if you’re feeling bold.
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Add greens: A couple handfuls of baby spinach stirred in at the end will wilt into the soup and add color (and good vibes).
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Different lentils: Red lentils are traditional, but yellow split peas or green lentils will work too. Just adjust the simmer time a bit longer.
What to Serve with Mulligatawny Soup
This soup stands tall on its own, but if you’re feeling extra (and we support that), here’s what to serve alongside.
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Bacon Basil Cornbread Muffins: These are a salty-sweet pairing with the soup’s spice. Bonus: they’re excellent for sopping up the last bits from your bowl.
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Cucumber raita or plain yogurt: If the soup gets too zippy, a cool scoop of yogurt on the side calms the heat right down.
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Warm naan or crusty bread: No one’s ever been sad with a piece of warm bread in hand. Dip it. Tear it. Love it.
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Peanut butter & banana ice cream sandwiches: If you’re going for dessert, this quirky sweet-cool combo is a fun finish that doesn’t try to compete with the spice.
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A light, herby salad: Something simple, crisp, and lemony helps keep balance on the table if you’re having this soup for dinner.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I freeze mulligatawny soup with rice in it?
You technically can, but I’d recommend freezing the soup without any rice. Rice gets kind of mushy and bloated in the freezer, which messes with the lovely texture of this soup. Instead, freeze the base alone, then heat it up and stir in freshly cooked rice when serving. That way the rice stays fluffy and not sad.
Is mulligatawny usually spicy?
It’s more warmly spiced than spicy-spicy, if that makes sense. The flavors come from curry powder and gentle aromatics, but it’s not a sweat-inducing kind of soup unless you add extra cayenne or chilis. If you’re sensitive, just use a mild curry powder and skip the optional spice kick-ins.
What does mulligatawny soup taste like?
It’s creamy, savory, and lightly spiced with a whisper of sweetness from apples and carrots. Think curry-meets-comfort-food. The coconut milk makes it velvety, the chicken (if used) adds savory depth, and the lentils give heartiness without overpowering anything. It’s complex but not fussy—just warm and deeply seasoned.
Can I make this soup vegetarian or vegan?
Absolutely! Swap the chicken broth for vegetable broth, and leave out the meat altogether. You could toss in tofu, chickpeas, or even just extra veggies to bulk it up. Coconut milk keeps it creamy without any dairy, so you’re already halfway to vegan-land.
Cozy Mulligatawny Soup
Ingredients
Main Ingredients
- 2 tbsp (30 ml) olive oil or ghee
- 1 large onion diced
- 3 cloves (3) garlic minced
- 1 tbsp (15 g) fresh ginger grated
- 2 carrots peeled and diced
- 2 stalks (2) celery diced
- 1 apple peeled, cored, and diced (preferably tart or sweet-tart)
- 1 tbsp (8 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/4 tsp (0.5 g) cayenne pepper optional, to taste
- 3/4 cup (130 g) red lentils rinsed
- 5 cups (1.2 liters) chicken or vegetable broth
- 1 bay leaf
- 1 can (400 ml) coconut milk (13.5 oz/400 ml, full fat preferred)
- 2 cups (300 g) cooked chicken shredded, optional or swap for tofu/chickpeas
- 1 tbsp (15 ml) lemon juice fresh-squeezed
- salt and pepper to taste
To Serve
- fresh cilantro chopped, for garnish
- cooked rice optional, for serving
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Ladle
- Immersion Blender (optional)
Instructions
- Heat olive oil or ghee in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for about 5 minutes until softened and fragrant.
- Add carrots, celery, and apple. Cook, stirring occasionally, for 3–4 minutes until starting to soften.
- Stir in the curry powder, turmeric, cumin, coriander, and cayenne if using. Toast the spices for 1–2 minutes, stirring constantly to prevent burning.
- Add red lentils, broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender.
- For a smoother soup, blend part or all of the soup with an immersion blender, or in batches in a blender. Leave some chunks if preferred.
- Stir in the coconut milk and cooked chicken (if using). Simmer gently for 5 more minutes until heated through.
- Remove the bay leaf. Stir in lemon juice. Taste and add salt and pepper as needed.
- Serve hot, spooned over cooked rice if desired. Garnish with fresh chopped cilantro.
