sig's Mulligatawny Soup Recipe

Name: sig's Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp ghee (clarified butter); 1 large onion about 225 gram; 5 large cloves garlic crushed; 2 tsp ginger grated; 1 large green chilli, finely chopped; 1/4 tsp of each ground cinnamon and ground cloves; 2 tsp ground coriander; 1 1/2 tsp ground cumin; 4 cardamom pods, bruised; 5 curry leaves; 1 medium carrot ,chopped; 1 medium sour apple ,chopped; 1 large potato, chopped; 1 can about 200 grams red lentils( I use brown as I prefer the flavour) drained; 1 liter vegetable or chicken stock; 1 tbsp tamarind concentrate; 1 tbsp fresh lemon juice; 2 cup about 500 ml coconut milk; 2 tbsp chopped fresh coriander

Servings: persons

1 tbsp ghee (clarified butter)
1 large onion about 225 gram
5 large cloves garlic crushed
2 tsp ginger grated
1 large green chilli, finely chopped
1/4 tsp of each ground cinnamon and ground cloves
2 tsp ground coriander
1 1/2 tsp ground cumin
4 cardamom pods, bruised
5 curry leaves
1 medium carrot ,chopped
1 medium sour apple ,chopped
1 large potato, chopped
1 can about 200 grams red lentils( I use brown as I prefer the flavour) drained
1 liter vegetable or chicken stock
1 tbsp tamarind concentrate
1 tbsp fresh lemon juice
2 cup about 500 ml coconut milk
2 tbsp chopped fresh coriander

1
Heat the ghee in a large pot, cook the onion garlic,ginger,chilli,all spices and curry leaves in ghee until the onion has browned a little and there is a fragrance.
2
Add apple, carrot,potato, dhal(lentils) and cook for 15 minutes or until the vegetables are just tender
3
Discard cardamom pods and curry leaves
4
Blend or process the mixture.
5
in batches until smooth ,return to pan, add the tamarind,lemon juice coconut milk and garnish with fresh coriander leaves.
6
Make sure the soup is heated through
7
I prefer smooth soups but you can puree it to more broth like texture.
8
Make a day ahead if you like.
9
You can make a chicken stock with 2 large chicken joints and add the chicken for meat eaters.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 tbsp ghee (clarified butter), 1 large onion about 225 gram, 5 large cloves garlic crushed, 2 tsp ginger grated, and more.

Yes, sig's 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.

That's it — enjoy your meal!

sig's Mulligatawny Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions