Mulligatawny Soup
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When I make a pot of Mulligatawny Soup, it always feels like the kind of meal you’ll want to curl up with on a chilly evening. It’s rich, gently spiced, and filled with the warmth of curry, with a little twist that adds just enough sweetness to keep every spoonful balanced and interesting.
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Whether I’m planning a cozy fall dinner or a comforting weeknight meal on a cold winter night, this soup never feels out of place. It easily fits any season, can be made ahead, and you’ll love having a few portions ready in the fridge or freezer for when you need something warm later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mulligatawny Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find that making Mulligatawny Soup is super easy if you follow my simple steps below.
Sauté the Aromatics
Melt the vegan butter in a large pot or a Dutch oven over medium heat. An enameled cast-iron Dutch oven helps everything cook evenly without scorching.
Add the onion, celery, and carrot, then cook for about 5–7 minutes until they soften and turn slightly golden around the edges. This step creates the flavorful base for the soup.
Build the Flavor Base
Sprinkle in the flour, curry powder, and turmeric. Stir everything together so the vegetables are evenly coated. Let it cook for another 2–3 minutes so the spices bloom and deepen the flavor of the broth later.
Stir in the Lentils and Broth
Add the lentils, give them a quick stir to combine, then pour in the vegetable broth. Stir everything well, scraping up any bits from the bottom of the pot. A wooden spoon works great here for stirring and scraping without scratching.
Bring the mixture to a gentle boil, then lower the heat to let it simmer for about 15 minutes. The soup will start to thicken slightly and take on a rich, golden color.
Add the Rice and Apple
Now add the chopped apple, basmati rice, thyme, salt, and pepper. Mix and continue simmering for another 20–25 minutes. This salt and pepper grinder set lets you season everything with freshly ground flavor at this step.
A sharp chef’s knife makes quick work of chopping apples and prepping veggies. Or you can also use a mandoline slicer instead to slice them all more quickly and evenly if you want super consistent results.
By the time the rice is tender, the apple will have softened just enough to add a touch of sweetness that balances the curry beautifully.
Finish with Cream
Right before serving, stir in the warmed heavy cream to give the soup a velvety finish. It turns the broth luxuriously smooth and helps the rice cook evenly, preventing it from breaking apart.
A nonstick saucepan with a spout is perfect for gently warming the cream and pouring it neatly onto the dish.
Garnish and Serve Hot
Sprinkle with fresh parsley, then ladle the soup into bowls. I use this stainless steel soup ladle for easy serving without a mess, and these deep porcelain soup bowls, which are just the perfect serving bowls for this comforting dish.
Finally, serve it warm and enjoy!
If you’re bringing this soup to a potluck, use a thermos jug like this one; it’s easy to transport and carry. A leakproof food container also does a great job at preventing spills, while an insulated casserole carrier helps keep it hot until serving time.
Equipment
- Enameled cast iron Dutch oven or a large pot
Ingredients
- 2 cups red lentils
- ¼ cup butter
- ½ cup onion chopped
- 2 stalks celery chopped
- 1 carrot diced
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- ½ teaspoon turmeric powder
- 4 cups vegetable broth
- 1 apple cored and chopped
- ¼ cup basmati rice
- 1 pinch dried thyme
- Salt and ground black pepper to taste
- ½ cup heavy cream warmed
- Fresh parsley for garnish
Video
Instructions
- In a large pot, melt the butter over medium heat.¼ cup butter
- Add the onion, celery, and carrot. Sauté for 5–7 minutes, or until softened.½ cup onion, 2 stalks celery, 1 carrot
- Stir in the flour, curry powder, and turmeric. Cook for another 2–3 minutes, stirring often.1 ½ tablespoons all-purpose flour, 1 ½ teaspoons curry powder, ½ teaspoon turmeric powder
- Pour in the lentils and vegetable broth, then mix well. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.4 cups vegetable broth
- Add the apple, rice, thyme, salt, and pepper. Continue simmering for 20–25 minutes, or until the rice is tender.1 apple, ¼ cup basmati rice, 1 pinch dried thyme, Salt and ground black pepper
- Stir in the warmed heavy cream just before serving.½ cup heavy cream
- Garnish with fresh parsley and serve hot.Fresh parsley
Notes
- Boost the flavor base: Melt butter before adding the spices so they bloom evenly. This gives the soup a richer, toastier base.
- Bring gentle heat: Sprinkle a pinch of cayenne while toasting the spices if you want a little kick. It enhances the soup’s complexity without making it overly spicy.
- Enhance the aromatics: Stir in boosters like garlic, fresh ginger, and ribs celery while sautéing the vegetables. These add warmth, aroma, and a savory depth that balances the curry flavor beautifully.
- Adjust the fruit for brightness: Swap the regular apple for a Granny Smith or another tart apple to add tartness that cuts through the creaminess and keeps the flavor balanced.
- Add body and comfort: Mix in diced potatoes along with the rice for a thicker, heartier texture that makes the soup feel extra satisfying.
- Try a dairy-free finish: Try replacing the cream with coconut milk for a silky, subtly sweet flavor that pairs well with the spices and makes the soup fully dairy-free.
- Layer in warmth at the end: Add a small pinch of garam masala just before serving to deepen the aroma and tie together the curry and ginger notes.
- Brighten before serving: Finish fresh with parsley, cilantro, or a squeeze of lemon to lift the flavors and give the soup a fresh, balanced finish.
Nutrition
Recipe Notes and Expert Tips
I’ve picked up a few tricks over time that really make a difference in the flavor and texture of this classic Indian soup:
- Boost the flavor base: Melt butter before adding the spices so they bloom evenly. This gives the soup a richer, toastier base.
- Bring gentle heat: Sprinkle a pinch of cayenne while toasting the spices if you want a little kick. It enhances the soup’s complexity without making it overly spicy.
- Enhance the aromatics: Stir in boosters like garlic, fresh ginger, and ribs celery while sautéing the vegetables. These add warmth, aroma, and a savory depth that balances the curry flavor beautifully.
- Adjust the fruit for brightness: Swap the regular apple for a Granny Smith or another tart apple to add tartness that cuts through the creaminess and keeps the flavor balanced.
- Add body and comfort: Mix in diced potatoes along with the rice for a thicker, heartier texture that makes the soup feel extra satisfying.
- Try a dairy-free finish: Try replacing the cream with coconut milk for a silky, subtly sweet flavor that pairs well with the spices and makes the soup fully dairy-free.
- Layer in warmth at the end: Add a small pinch of garam masala just before serving to deepen the aroma and tie together the curry and ginger notes.
- Brighten before serving: Finish fresh with parsley, cilantro, or a squeeze of lemon to lift the flavors and give the soup a fresh, balanced finish.
How to Store Leftovers
Let the soup cool completely before storing it. Transfer it into an airtight container and refrigerate for up to 4 days. I like using these glass airtight containers because they seal tightly and reheat easily.
When you’re ready to reheat, warm it gently over medium heat on the stove, stirring occasionally. If it thickens too much, add a splash of vegetable broth, stock, or water to loosen it up. You can also microwave it in portions, stirring between intervals, until warmed through.
Mulligatawny Soup also freezes well; store it in a freezer-safe container or bag for up to3 months, leaving some room for expansion. Thaw overnight in the fridge, then reheat slowly until steaming hot.
You can use these stackable freezer containers to keep them organized in the freezer, or these freezer bags if you want to save space. A silicone soup tray like this is super handy when you want to portion smaller servings evenly, which also makes reheating even more fuss-free.
What to Serve With Mulligatawny Soup
Mulligatawny Soup goes beautifully with warm naan or crusty bread for dipping. It’s also great alongside a small bowl of steamed basmati rice or a crisp cucumber salad if you want something refreshing.
For a fuller meal, pair it with roasted veggies such as sweet potato, carrots, or cauliflower. You can also serve it with a light green salad with lemon dressing for a bright, balanced plate.
More Easy Recipes for You to Try at Home
I’ve got more cozy soup recipes that bring the same warmth and comfort to your table; they’re simple, hearty, and full of flavor.
