Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large onion, chopped (about 1/2 cups); 2 garlic cloves, minced; 3 to 4 teaspoons hot curry powder, to taste, or 1 teaspoon each ground coriander and turmeric, 1/2 teaspoon each ground ginger, dry mustard, and freshly ground black pepper; 1 teaspoon salt; 1/4 teaspoon hot pepper flakes; Freshly ground black pepper to taste; 2 quarts chicken or vegetable broth; 1 cup lentils, picked over and rinsed; 1/4 cup grated coconut; 1/4 cup freshly squeezed lime juice; Low-fat yogurt; Grated lime zest

Servings: persons

2 tablespoons butter
1 large onion, chopped (about 1/2 cups)
2 garlic cloves, minced
3 to 4 teaspoons hot curry powder, to taste, or 1 teaspoon each ground coriander and turmeric, 1/2 teaspoon each ground ginger, dry mustard, and freshly ground black pepper
1 teaspoon salt
1/4 teaspoon hot pepper flakes
Freshly ground black pepper to taste
2 quarts chicken or vegetable broth
1 cup lentils, picked over and rinsed
1/4 cup grated coconut
1/4 cup freshly squeezed lime juice
Low-fat yogurt
Grated lime zest

1
Heat the butter in a 4-quart saucepan over low heat.
2
Add the onion, garlic, curry, salt, hot pepper flakes, and black pepper and saute until the onion is softened, stirring constantly, about 5 minutes.
3
Add the broth, lentils, and coconut.
4
Bring to a boil, reduce heat, and simmer about 40 minutes, stirring occasionally.
5
Allow soup to cool slightly.
6
Add lime juice.
7
Process in a blender or food processor by pulsing a few times to puree, but not until smooth.
8
The recipe can be made ahead until this point.
9
Refrigerate until ready to continue.
10
Reheat before serving.
11
Taste and adjust seasoning.
12
Garnish with a dollop of plain low-fat yogurt sprinkled with lime zest.

511

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 13 ingredients. The key ingredients include: 2 tablespoons butter, 1 large onion, chopped (about 1/2 cups), 2 garlic cloves, minced, 3 to 4 teaspoons hot curry powder, to taste, or 1 teaspoon each ground coriander and turmeric, 1/2 teaspoon each ground ginger, dry mustard, and freshly ground black pepper, and more.

Yes, 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.

Mulligatawny Soup

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