Healthy and Flavorful Mulligatawny Soup Recipe

If you’ve never tried Mulligatawny soup, let me just say—you’re in for something special. It’s rich, hearty, a little spicy, and bursting with flavor.

Traditionally rooted in South Indian cuisine and later adapted during British colonial times, Mulligatawny means “pepper water,” but trust me, there’s so much more to it than that.

It’s the perfect fusion of warming spices, creamy coconut milk, tender veggies, and either lentils or rice (or both!).

I love making this soup when I want something comforting yet unique, healthy yet deeply satisfying.

It’s naturally gluten-free, easy to adapt to vegan or vegetarian diets, and full of nutrients, thanks to the blend of spices and fresh ingredients.

One spoonful and you’ll see why this has become one of my go-to cozy meals.

Why You’ll Love This Mulligatawny Soup

✔ Bold and rich flavor from warm Indian spices
✔ Comforting and filling – perfect as a main meal
✔ Healthy – made with whole ingredients, veggies, and plant-based options
✔ Easy to customize – works great with chicken, lentils, or extra veggies
✔ Great for leftovers – even better the next day!

Ingredients You’ll Need

1 tbsp olive oil or ghee
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 apple, peeled and diced (adds a sweet touch)
1 tbsp curry powder
½ tsp ground turmeric
¼ tsp cayenne pepper (optional, for a bit of heat)
1 tsp ground cumin
½ tsp cinnamon
1 cup red lentils (or cooked shredded chicken for a non-veg version)
1 (14.5 oz) can diced tomatoes
4 cups vegetable broth (or chicken broth)
1 (14 oz) can coconut milk
½ cup cooked rice or basmati rice (optional but filling)
1 tbsp lemon juice or apple cider vinegar
Salt and pepper to taste
Fresh cilantro or parsley, for garnish

How to Make Mulligatawny Soup

Step 1: Sauté the base
In a large pot, heat the olive oil or ghee over medium heat. Add the onion, carrots, and celery. Cook for about 5–6 minutes, until softened. Stir in the garlic, ginger, and diced apple, and cook another 2–3 minutes.

Step 2: Add the spices
Stir in the curry powder, turmeric, cumin, cayenne (if using), and cinnamon. Toast the spices for about 30 seconds to enhance the flavor.

Step 3: Stir in lentils and tomatoes
Add the red lentils and diced tomatoes, and stir everything together to coat well with the spices.

Step 4: Pour in the broth and simmer
Add the vegetable broth and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook for 20–25 minutes, or until the lentils are tender.

Step 5: Add coconut milk and rice
Stir in the coconut milk and cooked rice (if using). Simmer for another 5 minutes to warm through. If the soup gets too thick, you can add more broth or water to reach your desired consistency.

Step 6: Finish with lemon juice
Turn off the heat and stir in the lemon juice or apple cider vinegar for a bright, tangy finish. Taste and adjust seasonings as needed.

Step 7: Serve and enjoy
Ladle into bowls and top with fresh cilantro or parsley. Serve warm and enjoy every flavorful spoonful.

Variations to Try

🌱 Vegan version: Use lentils and coconut milk—no chicken needed.
🍗 Non-veg version: Swap lentils for shredded chicken or use both for extra protein.
🌶️ Spicy kick: Add a chopped chili or more cayenne for heat lovers.
🥬 Extra veggies: Add spinach, bell pepper, or zucchini in the last few minutes of cooking.
🥥 Creamier soup: Blend part of the soup with an immersion blender for a velvety texture.

Tips for the Best Mulligatawny Soup

✔ Dice the apple small so it blends well into the soup and adds a hint of sweetness
✔ Use full-fat coconut milk for richness
✔ Adjust spice to your taste—you can go mild or bold
✔ Let it sit – the flavors develop even more after sitting for a few hours or overnight
✔ Double the batch and freeze some for a quick weeknight meal later

What to Serve With Mulligatawny Soup

🥖 Naan bread or flatbread – perfect for scooping
🍚 Basmati rice – serve over rice for a more filling meal
🥗 Simple cucumber or tomato salad for a fresh side
☕ Ginger tea or chai for a warming beverage to pair with

How to Store and Reheat

Refrigerate: Keeps well in an airtight container for up to 4 days
Freeze: It freezes beautifully for up to 3 months. Thaw in the fridge overnight.
Reheat: Warm gently on the stovetop or in the microwave, adding a little water or broth as needed.

Final Thoughts

This Healthy and Flavorful Mulligatawny Soup is comfort food at its best—with a twist. It’s fragrant, satisfying, and nourishing, perfect for any day you need something both hearty and wholesome.

Whether you’re embracing a new cuisine or simply want something different for dinner, this soup is guaranteed to hit the spot.

Give it a try and let me know how your version turns out! 🥣✨