Go Back

Traditional Mulligatawny Soup

This classic dish marries the heartiness of a traditional soup with the vibrant flavors of Indian cuisine, making it a perfect comfort food for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons vegetable oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 medium potato diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper adjust for heat
  • 4 cups vegetable or chicken broth
  • 1 cup cooked chicken shredded (optional)
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Blender or immersion blender

Method
 

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Sauté the chopped onion until translucent, about 5 minutes.
  3. Stir in the minced garlic and ginger, cooking for another minute.
  4. Add the diced carrot, celery, and potato to the pot.
  5. Cook for about 5 minutes until they start to soften.
  6. Sprinkle in the cumin, coriander, turmeric, and cayenne pepper. Toast the spices for 1-2 minutes.
  7. Pour in the vegetable or chicken broth, stirring to combine.
  8. Bring the mixture to a boil, then reduce to a simmer.
  9. Let it cook for 20 minutes until the vegetables are tender.
  10. Using an immersion blender, blend the soup until smooth.
  11. Stir in the coconut milk and shredded chicken if using.

Notes

For an extra flavor boost, let the soup sit for a few hours or overnight before serving.