Mulligatawny soup is a flavorful and comforting dish with roots in Indian cuisine. Here’s a basic recipe to make this delicious soup:
Ingredients:
- 2 tablespoons vegetable oil or ghee
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 cup red lentils, rinsed and drained
- 4 cups vegetable or chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup coconut milk
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions:
- Heat the vegetable oil or ghee in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute to toast the spices.
- Add the rinsed red lentils, vegetable or chicken broth, and diced tomatoes (with their juices) to the pot. Bring to a boil, then reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
- Using an immersion blender or transferring the soup in batches to a blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
- Taste the soup and adjust the seasoning if necessary.
- Serve the Mulligatawny soup hot, garnished with chopped fresh cilantro if desired.
Mulligatawny soup is hearty enough to be a meal on its own, but you can also serve it with naan bread or rice for a more substantial dish. Enjoy the rich and aromatic flavors of this delicious Indian-inspired soup!
