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Creamy Mulligatawny Recipe

Indian · Soup · 55 min total

A comforting, creamy soup with Indian-inspired flavors, featuring lentils, apple, and a hint of curry.

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 apple, peeled, cored, and diced
• 3 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 4 cups chicken or vegetable broth
• 1/2 cup red lentils, rinsed
• 1 cup canned coconut milk
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. Melt butter in a large pot over medium heat. Add onion, carrots, celery, and apple; cook until softened, about 8 minutes.
2. Stir in flour, curry powder, cumin, and ginger; cook for 1 minute.
3. Gradually whisk in broth, then add lentils. Bring to a boil, reduce heat, and simmer until lentils are tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth (or blend in batches in a blender).
5. Stir in coconut milk and heat through. Season with salt and pepper.
6. Serve garnished with cilantro.

Tips

• For a spicier soup, add a pinch of cayenne pepper with the spices.
• Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
• Serve with naan bread or rice for a heartier meal.

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