Indian Mulligatawny Soup Recipe

Name: Indian Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Butter; 1 whole Yellow Onion, Peeled And Chopped; 1 whole Carrot, Peeled And Diced; 1 whole Red Jalapeno, Seeded And Minced; 3 cloves Garlic, Minced; 2 teaspoons Peeled And Minced Ginger Root; 2 whole Small Firm Apples, Peeled, Cored, And Diced; 1 can (14 Oz. Size) Diced Tomatoes; 1 Tablespoon Curry Powder; 1 teaspoon Cumin; 1/2 teaspoons Paprika; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Turmeric; 1/4 teaspoons Ground Cardamom; 1/4 teaspoons Ground Black Pepper; 1/2 teaspoons Dried Thyme; 1/2 cups Red Lentils (uncooked); 3 cups Chicken Or Vegetable Broth; 2/3 cups Canned Unsweetened Coconut Milk; 1/4 teaspoons Salt (or More To Taste); 1/2 cups Roasted Cashews, For Garnish; 1/2 cups Chopped Scallions For Garnish; Naan Bread, To Serve

Servings: persons

1/4 cups Butter
1 whole Yellow Onion, Peeled And Chopped
1 whole Carrot, Peeled And Diced
1 whole Red Jalapeno, Seeded And Minced
3 cloves Garlic, Minced
2 teaspoons Peeled And Minced Ginger Root
2 whole Small Firm Apples, Peeled, Cored, And Diced
1 can (14 Oz. Size) Diced Tomatoes
1 Tablespoon Curry Powder
1 teaspoon Cumin
1/2 teaspoons Paprika
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Turmeric
1/4 teaspoons Ground Cardamom
1/4 teaspoons Ground Black Pepper
1/2 teaspoons Dried Thyme
1/2 cups Red Lentils (uncooked)
3 cups Chicken Or Vegetable Broth
2/3 cups Canned Unsweetened Coconut Milk
1/4 teaspoons Salt (or More To Taste)
1/2 cups Roasted Cashews, For Garnish
1/2 cups Chopped Scallions For Garnish
Naan Bread, To Serve

1
1. Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno. Saute for 4 to 5 minutes, or until the onions have softened.
2
2. Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
3
3. Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
4
4. Serve topped with cashew and scallions, along with naan bread for dipping.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 cups Butter, 1 whole Yellow Onion, Peeled And Chopped, 1 whole Carrot, Peeled And Diced, 1 whole Red Jalapeno, Seeded And Minced, and more.

Yes, Indian Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Mulligatawny Soup

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