Mulligatawny Soup Recipe

Butter: Adds richness and helps to sauté the aromatics.

Onion: Provides a sweet and savory base flavor.

Garlic: Adds a pungent and aromatic depth.

Ginger: Contributes a warm and spicy undertone.

Curry powder: A blend of spices that gives the soup its distinctive flavor.

Ground cumin: Adds earthiness and warmth.

Ground coriander: Provides a citrusy and slightly sweet note.

Carrot: Adds sweetness and texture.

Celery: Contributes a subtle bitterness and crunch.

Apple: Adds a touch of sweetness and a unique flavor.

Red lentils: Provide protein and a creamy texture when cooked.

Chicken broth: Forms the base of the soup, adding depth and richness.

Coconut milk: Adds creaminess and a subtle sweetness.

Salt: Enhances all the flavors.

Pepper: Adds a hint of heat and balances the flavors.

Lemon juice: Adds brightness and a touch of acidity.

Cilantro: Provides a fresh and vibrant garnish.

When sautéing the onion, garlic, and ginger, ensure you cook them until the onion becomes translucent and the garlic and ginger release their aromas. This step is crucial as it forms the flavor base for the soup. Additionally, when adding the curry powder, cumin, and coriander, cook them for about a minute to toast the spices, which enhances their flavors and adds depth to the soup.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and richness, making it a good alternative for sautéing.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity to achieve a similar taste.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each tablespoon of fresh ginger to retain the ginger essence.

• curry powder - Substitute with garam masala: Garam masala has a similar spice profile and can be used in the same quantity to add depth of flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same amount.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds provide a similar sweet and aromatic flavor.

• carrot - Substitute with parsnip: Parsnips have a similar texture and sweetness, making them a good alternative.

• celery - Substitute with fennel stalks: Fennel stalks provide a similar crunch and a slight anise flavor that complements the soup.

• apple - Substitute with pear: Pears have a similar sweetness and texture, making them a suitable replacement.

• red lentils - Substitute with yellow split peas: Yellow split peas have a similar cooking time and texture, making them a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and makes the soup vegetarian.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good dairy-free alternative.

• salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor and an additional umami depth.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh and herbaceous flavor.

• Allow the mulligatawny soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using smaller containers or even freezer-safe bags.
• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully, enhancing the taste.
• For longer storage, place the containers in the freezer. The mulligatawny soup can be frozen for up to 3 months without losing its rich, aromatic flavors.
• When ready to enjoy, thaw the soup overnight in the refrigerator if frozen. This gradual thawing helps maintain the soup's texture and flavor.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the coconut milk to separate.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.
• Taste and adjust the seasoning with salt and pepper if needed. Freshen up the flavors with a squeeze of lemon juice before serving.
• Garnish with freshly chopped cilantro just before serving to add a burst of color and a fresh, herbaceous note.

• Stovetop Method:

  1. Pour the leftover Mulligatawny soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, taste and adjust the seasoning if necessary.
  4. Garnish with fresh cilantro before serving.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if needed.
  5. Garnish with fresh cilantro before serving.

• Slow Cooker Method:

  1. Pour the leftover Mulligatawny soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to heat for 1-2 hours, stirring occasionally.
  4. Once heated through, taste and adjust the seasoning if necessary.
  5. Garnish with fresh cilantro before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 10 minutes if needed.
  5. Garnish with fresh cilantro before serving.

• Large pot: Use this to melt the butter and cook the ingredients. It needs to be large enough to hold all the soup components.

• Wooden spoon: Ideal for stirring the ingredients as they cook, ensuring even mixing and preventing sticking.

• Knife: Essential for chopping the onion, garlic, ginger, carrot, celery, and apple.

• Cutting board: Provides a safe surface for chopping all the vegetables and apple.

• Measuring spoons: Use these to measure out the butter, curry powder, cumin, coriander, and lemon juice accurately.

• Measuring cups: Necessary for measuring the onion, carrot, celery, apple, red lentils, chicken broth, and coconut milk.

• Garlic press: Handy for mincing the garlic quickly and efficiently.

• Grater: Useful for mincing the ginger if you don't want to chop it finely with a knife.

• Ladle: Perfect for serving the soup into bowls once it's ready.

• Serving bowls: Use these to serve the soup, garnished with fresh cilantro.

• Tongs: Helpful for handling hot ingredients safely if needed.

• Peeler: Use this to peel the apple before dicing it.

Prep ingredients ahead: Chop the onion, garlic, ginger, carrot, celery, and apple in advance to save time during cooking.

Use pre-made broth: Opt for store-bought chicken broth to cut down on preparation time.

Cook in batches: Double the recipe and freeze half for a quick meal later.

Instant pot option: Use an Instant Pot to reduce cooking time significantly.

Pre-measure spices: Measure out the curry powder, cumin, and coriander before starting to streamline the process.