If you’ve never experienced the magic of Spicy Indian Mulligatawny Soup, you’re in for a treat! This vibrant, soul-warming dish combines the rich aromas of Indian spices with hearty ingredients to create a comforting, crowd-pleasing classic every time. Bursting with bold flavors, creamy textures, and a spicy kick, it’s no wonder this soup wins hearts instantly at the dinner table. Whether you’re looking for a meal that’s nourishing, satisfying, or simply delicious, this recipe has all the qualities to keep you coming back for more.
Why You’ll Love This Recipe
- Bold yet balanced flavor: The blend of spices like cumin, coriander, and turmeric creates depth without overwhelming your palate.
- Comforting warmth: It’s perfect for chilly nights or whenever you need a hearty, feel-good meal.
- Simple ingredients, big impact: Using pantry staples and fresh produce to craft a complex taste effortlessly.
- Versatility: Whether you prefer it thick or slightly brothy, spicy or mild, it can be tailored to your liking.
- Protein-packed option: Adding lentils or chicken makes it a nourishing, filling meal for any time of day.
Ingredients You’ll Need
The beauty of Spicy Indian Mulligatawny Soup lies in its straightforward ingredients that each add unique texture, flavor, or color. Every item plays a crucial role in building this soup’s distinctive character, making sure every spoonful is a delight.
- Red lentils: These cook quickly and give the soup a creamy, velvety base without needing heavy cream.
- Onion and garlic: Essential aromatics that build the flavor foundation with warmth and subtle sweetness.
- Carrots and apples: Carrots add earthiness, while apples bring a hint of natural sweetness and tang.
- Chicken or vegetable stock: The liquid base that carries all flavors harmoniously.
- Spices (cumin, coriander, turmeric, garam masala): These bold spices create that signature Indian note that sets this soup apart.
- Tomato paste: Adds richness and a subtle tang that brightens the overall taste.
- Fresh ginger: Invigorates the soup with a zesty, fresh kick that balances the heat.
- Chili powder or cayenne pepper: Delivers the spicy punch that makes this soup unforgettable.
- Coconut milk or cream: For lusciousness and creaminess to soothe the soul.
- Fresh cilantro: Added at the end for a burst of fresh color and flavor.
Variations for Spicy Indian Mulligatawny Soup
One of the best things about Spicy Indian Mulligatawny Soup is how easily you can adapt it. Feel free to tweak ingredients based on what you have or your dietary needs. It’s simple to make it vegetarian, vegan, or loaded with protein to suit your lifestyle.
- Vegetarian twist: Use vegetable stock and skip the chicken to keep it fully plant-based and just as tasty.
- Extra protein: Add cooked chicken, turkey, or tofu for a hearty, satisfying version.
- Milder version: Reduce chili powder for a gentle warmth ideal for kids or those sensitive to spice.
- Nutty flavor boost: Stir in some ground cashews or almond butter for added richness and creaminess.
- Chunkier texture: Toss in diced potatoes or cooked rice to make it extra filling and texturally interesting.
How to Make Spicy Indian Mulligatawny Soup
Step 1: Sauté aromatics
Begin by gently sautéing chopped onions, garlic, and fresh ginger in a bit of oil until soft and fragrant. This step unlocks the base flavors essential to the soup.
Step 2: Toast your spices
Add cumin, coriander, turmeric, chili powder, and garam masala to the pan and stir for about a minute. Toasting spices helps release their essential oils, deepening the flavor.
Step 3: Add vegetables and lentils
Stir in diced carrots, apples, and rinsed red lentils, mixing everything well so the ingredients blend together from the start.
Step 4: Pour in liquids and simmer
Pour in chicken or vegetable stock and tomato paste, bring to a boil, then reduce the heat and let it simmer until the lentils and vegetables are tender — usually about 25-30 minutes.
Step 5: Blend to desired consistency
Use an immersion blender to puree part or all of the soup depending on your texture preference, making it creamy yet with a bit of body.
Step 6: Stir in coconut milk and adjust seasoning
Finish by swirling in coconut milk for richness and taste, then season with salt, pepper, and more chili if you like it hotter.
Pro Tips for Making Spicy Indian Mulligatawny Soup
- Fresh spices: Use freshly ground spices when you can for the most vibrant flavor.
- Layer flavors: Don’t rush the sautéing of onions and spices as this builds depth in every spoonful.
- Adjust thickness: Add more stock to thin the soup or cook longer uncovered for a thicker consistency.
- Tempering option: For added aroma, finish with a tempered spice oil drizzled on top before serving.
- Use ripe apples: Choose crisp, slightly tart apples for the best balance of sweetness and acidity.
How to Serve Spicy Indian Mulligatawny Soup
Garnishes
Fresh cilantro leaves and a squeeze of lime juice brighten the bowl, while a dollop of yogurt or cream can tone down the heat beautifully.
Side Dishes
Serve with warm naan bread, crispy papadums, or a side of fragrant basmati rice to round out the meal.
Creative Ways to Present
For a special touch, serve in hollowed-out bread bowls or drizzle with chili oil and toasted coconut flakes to add contrast and appeal.
Make Ahead and Storage
Storing Leftovers
Store leftover Spicy Indian Mulligatawny Soup in an airtight container in the refrigerator for up to four days, keeping it fresh and ready to warm up again.
Freezing
This soup freezes wonderfully—place portions in freezer-safe containers or bags for up to three months without losing flavor or texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much during storage.
FAQs
What does Mulligatawny Soup taste like?
This soup offers a fragrant, spicy, and slightly sweet flavor profile, blending earthy spices with creamy coconut and a tender lentil base.
Can I make Spicy Indian Mulligatawny Soup vegan?
Absolutely! Simply swap chicken stock for vegetable broth and skip any meat additions to keep it fully vegan and delicious.
How spicy is this soup?
Its heat level is customizable; you can use mild chili powder for gentle warmth or increase spices for a fiery kick.
Is Spicy Indian Mulligatawny Soup gluten-free?
Yes! This soup is naturally gluten-free if you ensure your stock and spice blends don’t contain gluten additives.
What’s the best way to thicken the soup?
Blending part of the soup creates body and creaminess, or you can simmer longer to naturally reduce the liquid for thickness.
Final Thoughts
Spicy Indian Mulligatawny Soup is a truly rewarding dish, perfect for those who crave warmth, flavor, and comfort in every spoonful. It’s simple to prepare yet feels special enough for any occasion, inviting you to enjoy the bold tastes of Indian cuisine right at home. Give it a try and watch it become your go-to recipe for cozy nights and happy gatherings!
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Spicy Indian Mulligatawny Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Spicy Indian Mulligatawny Soup is a vibrant and soul-warming dish that blends aromatic Indian spices with hearty ingredients like red lentils, vegetables, and coconut milk. This creamy, comforting soup offers a bold yet balanced flavor perfect for chilly nights or anytime you crave a nourishing, satisfying meal. Versatile and easy to customize, it can be made vegetarian, vegan, or protein-packed with chicken, making it a beloved classic that’s simple to prepare and guaranteed to impress.
Ingredients
Base Ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 medium carrots, diced
- 1 medium apple, peeled and diced (preferably crisp and slightly tart)
- 4 cups chicken stock or vegetable stock
- 2 tablespoons tomato paste
Spices
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 to 1 teaspoon chili powder or cayenne pepper (adjust to taste)
Finishing Ingredients
- 1 cup coconut milk or cream
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Optional Variations
- Cooked chicken, turkey, or tofu (for added protein)
- Ground cashews or almond butter (for nutty richness)
- Diced potatoes or cooked rice (for chunkier texture)
Instructions
- Sauté aromatics: Gently sauté the chopped onions, minced garlic, and grated fresh ginger in a little oil over medium heat until soft and fragrant, unlocking the base flavors essential to the soup.
- Toast your spices: Add cumin, coriander, turmeric, chili powder, and garam masala to the pan, stirring continuously for about a minute to toast the spices and release their essential oils, deepening the flavor.
- Add vegetables and lentils: Stir in the diced carrots, diced apples, and rinsed red lentils, mixing well so all ingredients start blending together from the beginning.
- Pour in liquids and simmer: Add the chicken or vegetable stock and tomato paste, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes, or until lentils and vegetables are tender.
- Blend to desired consistency: Using an immersion blender, puree part or all of the soup to achieve a creamy texture while retaining a bit of body, according to your preference.
- Stir in coconut milk and adjust seasoning: Swirl in the coconut milk for added richness, then season with salt, pepper, and extra chili powder if you want a hotter soup.
Notes
- Use freshly ground spices for the brightest and most vibrant flavor.
- Take your time sautéing the onions and spices to build depth in the soup’s flavor.
- Adjust the thickness by adding more stock to thin or simmering longer uncovered to thicken.
- Finish with tempered spice oil drizzled on top for extra aroma and flavor if desired.
- Choose ripe, crisp, and slightly tart apples to balance sweetness and acidity.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg