What are the ingredients of mulligatawny soup?

The key ingredients in a traditional mulligatawny soup recipe include onions, garlic, carrots, apples, lentils, curry powder, and coconut milk. These ingredients create a perfect blend of spice, sweetness, and creaminess. Some versions add chicken or rice for extra heartiness. The combination of Indian spices with creamy texture makes this soup unique and deeply flavorful.

What is mulligatawny made of?

Mulligatawny soup is made from a mix of vegetables, lentils, and curry spices simmered in broth, then finished with coconut milk or cream. The name itself comes from Tamil, meaning “pepper water,” reflecting its origins in South India. It started as a simple peppery broth and evolved into a rich Anglo-Indian dish loved around the world. For something light and fresh, the Fresh Tomato Soup Recipe delivers simple ingredients and pure, clean taste.

Why is it called mulligatawny soup?

The term mulligatawny comes from the Tamil words milagu tanni — milagu meaning pepper and tanni meaning water. Originally, it was a thin, spicy soup served in South Indian households. British colonials adapted the recipe, adding meat, rice, and cream, giving it the hearty, creamy version we enjoy today. The name honors its spicy heritage and cultural fusion.

What ingredient gives mulligatawny soup its unique flavor?

The signature flavor of mulligatawny soup comes from curry powder—a warm blend of turmeric, coriander, cumin, and chili powder. Combined with coconut milk, the result is a creamy, aromatic soup with just the right amount of heat. The addition of apples gives it a mild sweetness that perfectly balances the spice. For busy days, the Easy Lentil Soup Recipe offers wholesome comfort made with basic ingredients.

5-Step Mulligatawny Soup Recipe You’ll Absolutely Love

Name: Mulligatawny Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Anglo-Indian
Ingredients: 2 tbsp butter or ghee; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 2 medium carrots, diced; 1 green apple, peeled and chopped; ¾ cup red lentils, rinsed; 2 tbsp curry powder; 4 cups chicken or vegetable broth; 1 cup full-fat coconut milk; Salt and pepper to taste; Juice of ½ lemon; Fresh cilantro, chopped (for garnish)

Description

A creamy and aromatic Anglo-Indian soup made with lentils, curry powder, coconut milk, and apples. This traditional mulligatawny soup recipe blends spicy warmth with subtle sweetness for a deeply satisfying meal.

Ingredients

Scale

2 tbsp butter or ghee

1 large yellow onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

1 green apple, peeled and chopped

¾ cup red lentils, rinsed

2 tbsp curry powder

4 cups chicken or vegetable broth

1 cup full-fat coconut milk

Salt and pepper to taste

Juice of ½ lemon

Fresh cilantro, chopped (for garnish)

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Instructions

1. Melt butter or ghee in a large pot over medium heat.

2. Add onion and garlic; sauté until soft and golden.

3. Stir in diced carrots and apple; cook for 3 minutes.

4. Sprinkle curry powder and toast for 1–2 minutes until fragrant.

5. Add lentils and pour in broth; bring to a boil, then reduce heat.

6. Simmer for 25–30 minutes until lentils soften and mixture thickens.

7. Blend the soup with an immersion blender until creamy.

8. Stir in coconut milk and heat gently (do not boil).

9. Add salt, pepper, and lemon juice to taste.

10. Serve hot, garnished with cilantro and a swirl of coconut milk.

Notes

You can make this mulligatawny soup vegetarian by using vegetable broth instead of chicken stock.

For a heartier version, add shredded cooked chicken before serving.

This soup stores well in the refrigerator for up to 4 days or can be frozen for 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Anglo-Indian

Nutrition

Serving Size: 1 bowl
Calories: 285
Sugar: 8g
Sodium: 410mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 8g
Cholesterol: 15mg