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Soup Dishes Cooking Time : 1 Hours Recipe Servings : Serves: 6 people Recipe Dificult : easy 0.00

Mulligatawny Soup | Creamy, Spiced and Comforting Indian-Inspired Soup Recipe

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Mulligatawny Soup is a rich and aromatic Indian-inspired soup featuring tender chicken, vegetables, apples, lentils, and warm spices simmered in a creamy, flavorful broth. This hearty one-pot recipe blends savory and mildly sweet flavors, making it a comforting meal that's perfect for lunch or dinner.

Originating during the British colonial period in India, Mulligatawny combines curry powder, cumin, turmeric, garlic, and ginger with wholesome ingredients to create a deeply satisfying soup. Red lentils add body and nutrition, while apples provide a subtle sweetness that balances the savory spices.

A splash of coconut milk or cream gives the soup a silky texture, and fresh cilantro adds a bright finishing touch. Every spoonful is packed with tender chicken, vegetables, and fragrant spices.

Serve Mulligatawny Soup with warm naan, steamed rice, or crusty bread for a delicious and nourishing meal that's ideal for cool evenings or family gatherings.

Cooking Method

Heat the olive oil and butter in a large soup pot over medium heat.
Add the diced chicken and cook until lightly browned. Remove and set aside.
In the same pot, sauté the onion, garlic, ginger, carrots, celery, and apple for 5–6 minutes until softened.
Stir in the curry powder, cumin, turmeric, and coriander, cooking for 1 minute until fragrant.
Add the red lentils and chicken broth. Bring to a boil.
Reduce the heat and simmer for 25–30 minutes until the lentils are tender.
Return the cooked chicken to the pot and stir in the coconut milk or heavy cream.
Simmer gently for 5 minutes without boiling.
Stir in the lemon juice and season with salt and black pepper to taste.
Blend part of the soup if you prefer a creamier texture, leaving some chunks for added heartiness.
Garnish with fresh cilantro and serve hot.