Mulligatawny Soup Recipe

Butter: Adds richness and helps to sauté the vegetables.

Onion: Provides a savory base flavor for the soup.

Garlic: Adds a pungent and aromatic flavor.

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

Ground cumin: Adds a warm, earthy flavor.

Ground coriander: Contributes a citrusy and slightly sweet flavor.

Red lentils: Provide protein and a hearty texture.

Carrot: Adds sweetness and color.

Apple: Adds a subtle sweetness and a unique flavor.

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

Coconut milk: Adds creaminess and a slight sweetness.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a bit of heat and enhances the flavors.

Cilantro: Fresh and bright, used as a garnish.

When sautéing the onion and garlic in butter, ensure they are cooked until they are translucent and fragrant. This step is crucial as it forms the flavor base for the soup. Adding the curry powder, ground cumin, and ground coriander at this stage allows the spices to bloom, releasing their essential oils and enhancing the overall depth of flavor. When blending the soup, an immersion blender offers more control and less mess compared to transferring hot soup to a traditional blender.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and can enhance the flavor with a slightly different profile.

• onion - Substitute with shallots: Shallots have a milder and sweeter taste, which can add a subtle complexity to the soup.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent aroma of minced garlic.

• curry powder - Substitute with garam masala: Garam masala offers a different blend of spices that can provide a rich and aromatic flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor, though slightly sweeter and more pungent.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet, licorice-like flavor that can complement the other spices.

• red lentils - Substitute with yellow split peas: Yellow split peas have a similar texture and cooking time, though they may slightly alter the color of the soup.

• carrot - Substitute with parsnip: Parsnips have a sweeter, nuttier flavor that can add a unique twist to the soup.

• apple - Substitute with pear: Pears offer a similar sweetness and texture, though they may add a slightly different flavor profile.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version, providing a similar depth of flavor.

• coconut milk - Substitute with heavy cream: Heavy cream provides a rich, creamy texture, though it lacks the coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor, though it will also darken the color of the soup.

• pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor and appearance.

• fresh cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous note, though it lacks the distinctive flavor of cilantro.

• Allow the mulligatawny soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.
• Transfer the soup into airtight containers. For easy portioning, consider using individual-sized containers.
• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you 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, making it even more delicious.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's texture.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also use a microwave, heating in short intervals and stirring in between.
• If the soup appears too thick after reheating, add a splash of chicken broth or coconut milk to reach the desired consistency.
• Garnish with fresh cilantro just before serving to add a burst of freshness and color.

• For stovetop reheating, pour the mulligatawny soup into a saucepan and warm over medium heat. Stir occasionally to ensure even heating. If the soup has thickened, add a splash of chicken broth or coconut milk to reach your desired consistency.
• To reheat in the microwave, transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to distribute the heat evenly.
• If you prefer using an oven, preheat it to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20-25 minutes, stirring halfway through to ensure even warming.
• For a quick reheat using a slow cooker, set it to the low setting and allow the soup to warm for about 1-2 hours, stirring occasionally. This method is perfect if you want to keep the soup warm for an extended period.
• If you have a pressure cooker or Instant Pot, use the sauté function to reheat the soup. Pour the soup into the pot and set it to sauté on low. Stir frequently until the soup reaches the desired temperature.

• Large pot: A deep and spacious pot used for cooking the soup, allowing enough room for all ingredients to simmer together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

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

• Cutting board: Provides a safe and stable surface for chopping vegetables and fruits.

• Measuring spoons: Used to measure out the butter, curry powder, ground cumin, and ground coriander accurately.

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

• Peeler: Handy for peeling the apple before chopping it.

• Immersion blender: Useful for blending the soup to a smooth consistency, if desired.

• Ladle: Perfect for serving the soup into bowls.

• Serving bowls: Used to serve the finished soup.

• Chopping knife: Another term for the knife used to chop ingredients.

• Garlic press: Optional tool for mincing the garlic more efficiently.

• Spatula: Can be used to scrape down the sides of the pot to ensure all ingredients are mixed well.

Pre-chop ingredients: Chop the onion, garlic, carrot, and apple in advance and store them in airtight containers.

Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.

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

Use a food processor: Quickly mince garlic and chop onions using a food processor.

Pre-measure spices: Measure out the curry powder, ground cumin, and ground coriander ahead of time.