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Mulligatawny Soup

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Dinner, Main Course – Indian
By Adapted from Feasting at Home – Serves: 4-6
Prep Time: 10 Minutes – Cooking Time: 40 Minutes – Total Time: ~50 Minutes

Mulligatawny Soup is a rich coconut curry soup from South India. With yams, carrots, apples, lentils, fragrant seeds and spices.

Ingredients

  • 3 tbsp. Ghee Butter or Coconut Oil
  • 1/2 tsp. Whole Cumin Seeds
  • 1/2 tsp. Whole Coriander Seeds
  • 1/2 tsp. Whole Mustard Seeds
  • 1 Onion, chopped
  • 3 Garlic Cloves, roughly chopped
  • 1 tsp. Grated Ginger
  • 1 Serrano chile, slit in half lengthwise, leaving the stem intact
  • 1 tbsp. Yellow Curry Powder
  • 1 Large Carrot, chopped
  • 1 Yam, cubed
  • 4 cups Chicken or Vegetable Broth
  • 3/4 cup Red Lentils, picked through and rinsed
  • 2 tsp. Kosher Salt, plus more to taste
  • 1 Tomato, chopped
  • 14.5 oz. Can of Unsweetened Coconut Milk
  • 1 Granny Smith Apple, peeled, half of it chopped into 1/2-inch cubes, the other half diced very fine into tiny dice
  • 1/4 cup Fresh Parsley, chopped, plus extra for garnish
  • 1/4 cup Fresh Cilantro- leaves and stems, chopped, plus extra for garnish
  • Juice from 1 Lemon
  • Optional Toppings
  • Plain Yogurt
  • 1 Tomato, cubed or diced
  • Granny Smith Apple, tiny dice
  • Toasted Seeds and Nuts Topping
  • 2 tsp. Ghee or Coconut Oil
  • 2 tsp. Whole Cumin Seeds
  • 2 tsp. Whole Coriander Seeds
  • 2 tsp. Whole Mustard Seeds
  • 1/4 cup Roughly Chopped Raw Cashews

Instructions

1

If you want to serve this Mulligatawny Soup with rice, get the rice going first.

Mulligatawny Soup

2

Start with melting 3 tablespoons of ghee in a large Dutch oven over medium heat. Add the coriander seeds, mustard seeds and cumin seeds. Stir the seeds into the ghee and let them lightly toast, about 2 minutes. Then add the chopped onion and sauté until the onions are lightly translucent, about 3 minutes. Add the ginger, garlic, Serrano chile, and one tablespoon of yellow curry powder. Stir well to coat everything with the curry powder. Sauté for about 2 minutes, until everything is super fragrant.

3

Now add the chopped yam, carrots, lentils, chopped tomato, 4 cups of chicken broth and one can of unsweetened coconut milk. Stir in 2 teaspoons of kosher salt. Stir well, scraping up any fond from the bottom of the pot. Turn the heat up to medium-high and bring the soup to a low boil. Then reduce the heat to low to keep a simmer, cover the pot and let the Mulligatawny Soup simmer.

4

When the soup has been simmering for about 20 minutes, add the 1/2-inch apple cubes to the soup and stir. Re-cover the pot and let soup finish simmering for another 15 minutes.

5

After its total 35 minute simmer, cut the heat and stir in the chopped fresh herbs and the juice of one lemon. Taste for seasoning and add more kosher salt if desired.

Toasted Seeds and Nuts Topping

6

Melt 2 teaspoons of ghee in a small pan over medium heat. Add 2 teaspoons each: coriander seeds, cumin seeds and mustard seeds. Add 1/4 cup of roughly chopped raw cashews. Let the seeds and nuts fry for about 2 minutes, just until they are fragrant and the cashews take on a toasted color. Remove from heat and set aside.

Serving the Mulligatawny Soup

7

In a bowl, add a serving of rice. Then ladle on the Mulligatawny Soup. Top with a swipe of yogurt and a sprinkling of the fresh chopped herbs.

8

Add several pieces of chopped tomato. Then spoon on the toasted nuts and seeds. Finally, top with the tiny apple dice.

Notes

If you don't want to do the tiny apple dice, just chop the whole, peeled, cored Granny Smith Apple into 1/2-inch cubes and add to the soup after 20 minutes of simmering and continue with the rest of the recipe.