Mulligatawny Soup Recipe

Olive oil: Used for sautéing the base ingredients, adding richness and depth to the soup.

Onion: Provides a savory foundation and enhances the overall flavor of the soup.

Garlic: Adds a pungent and aromatic quality that complements the spices.

Ginger: Offers a zesty and slightly spicy note, balancing the flavors.

Curry powder: A blend of spices that gives the soup its characteristic Indian flavor.

Ground cumin: Adds a warm, earthy flavor that deepens the taste of the soup.

Ground coriander: Provides a citrusy and slightly sweet undertone.

Carrots: Adds sweetness and a slight crunch to the soup.

Celery: Contributes a subtle bitterness and enhances the texture.

Apple: Adds a touch of sweetness and a unique flavor profile.

Red lentils: A key ingredient that thickens the soup and adds protein.

Chicken broth: Forms the base of the soup, adding depth and richness.

Coconut milk: Provides a creamy texture and a hint of sweetness.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a mild heat and enhances the other flavors.

Lemon juice: Adds a bright, acidic note that balances the richness of the soup.

Fresh cilantro: Used as a garnish, adding a burst of freshness and color.

When sautéing the onions, garlic, and ginger, make sure to cook them until the onions are just translucent and not browned. This ensures that the flavors meld together without overpowering the dish. Additionally, when adding the curry powder, cumin, and coriander, cook them for about a minute to allow the spices to bloom, releasing their essential oils and enhancing the overall flavor of the soup.

• Olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness that complements the flavors in Mulligatawny Soup.

• Chicken broth - Substitute with vegetable broth: Vegetable broth makes the soup vegetarian and still provides a rich, savory base.

• Red lentils - Substitute with yellow split peas: Yellow split peas have a similar texture and cook time, making them a good alternative.

• Coconut milk - Substitute with almond milk: Almond milk provides a creamy texture while keeping the soup dairy-free.

• Chopped fresh cilantro - Substitute with fresh parsley: Fresh parsley adds a bright, fresh flavor similar to cilantro without the soapy taste some people experience.

• Allow the mulligatawny soup to cool completely before storing. This prevents condensation, which can lead to a watery texture and spoilage.

• Transfer the cooled soup into airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness and preventing leaks.

• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 4-5 days.

• For longer storage, consider freezing the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• Label each container with the date and contents. This helps you keep track of how long the soup has been stored and ensures you use the oldest batches first.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If the soup is too thick after reheating, add a splash of chicken broth or coconut milk to reach the desired consistency.

• Avoid reheating the soup multiple times, as this can degrade the quality and flavor. Instead, reheat only the portion you plan to consume.

• Garnish with fresh cilantro just before serving to enhance the flavor and presentation.

• Stovetop method:

  1. Pour the leftover mulligatawny soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through and reaches a gentle simmer, it's ready to serve. Add a splash of chicken broth or water if the soup has thickened too much.

• Microwave method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the mulligatawny soup into an oven-safe dish and cover with aluminum foil.
  3. Place the dish in the oven and heat for about 20-25 minutes, stirring halfway through.
  4. Once the soup is hot and bubbly, remove from the oven and serve.

• Slow cooker method:

  1. Transfer the leftover soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to heat for 1-2 hours, stirring occasionally.
  4. Once the soup is thoroughly heated, it's ready to serve.

• Large pot: Used to heat the olive oil and cook the soup ingredients.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Chef's knife: Essential for chopping the onions, garlic, ginger, carrots, celery, and apple.

• Cutting board: Provides a safe surface for chopping all the vegetables and fruits.

• Measuring spoons: Necessary for measuring out the olive oil, curry powder, cumin, coriander, and lemon juice.

• Measuring cups: Used to measure the chopped vegetables, apple, red lentils, and chicken broth.

• Blender: Used to puree the soup until smooth after it has simmered.

• Can opener: Needed to open the can of coconut milk.

• Ladle: Useful for serving the soup into bowls.

• Serving bowls: Used to serve the finished soup.

• Chopping knife: For finely chopping the fresh cilantro for garnish.

Prep ingredients ahead: Chop onions, garlic, ginger, carrots, celery, and apple in advance and store them in airtight containers.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.

Instant pot option: Use an Instant Pot to reduce cooking time. Sauté ingredients, then pressure cook for 10 minutes.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-measure spices: Measure out curry powder, cumin, and coriander ahead of time and store in a small container.