Mulligatawny – this word is as delicious to say as the soup is to eat. Mulligatawny is one of my top favorite soups, and that’s saying something because I eat a LOT of soup! Hear me out while I make my pitch.
Mulligatawny is supremely cozy, rich, and what I can only describe as luxurious. It is absolutely PACKED with super healthy ingredients: sweet potato, lentils, chicken, carrots, apple, ginger, garlic, and coconut milk. A lot of soup just masquerades as healthy, but this recipe is the real deal good for your body.
I first had Mulligatawny soup in college from this little coffee kiosk in the basement of the library. The barista had some crazy kind of soup hook up and rather than go to one of the multiple dining halls, students would show up to the library just for her soup. Having no idea what to expect with this soup, I was blown away by the flavors. I’ve been trying to rival that first cup of Mulligatawny ever since then!
I don’t use a ton of store-bought curry powder but this is a recipe where I MUST use it, as “in-authentic” as that is to real Indian cuisine. But it does make this recipe slightly more accessible, since you can find curry powder in basically any grocery store, whereas other spices that are used in Indian cooking may not be as easy to snag depending where you live/shop.
This is a great soup for garnishes – I love to sprinkle raisins, almonds or peanuts, apples, greens, and even extra coconut milk. And it goes without saying, a big piece of bread for dipping!
- 2 chicken breasts, cooked and shredded or cubed
- 1 sweet potato, cubed
- 2 carrots, diced
- 1 large apple, peeled and cubed
- 1 onion, chopped
- 1 TSB fresh ginger, peeled and minced
- 2 cloves of garlic, minced
- 1 TBS curry powder
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- salt and pepper to taste
- 3-4 cups of stock (chicken or vegetable)
- 1 14.5 oz can diced tomatoes
- 1/2 cup brown or red lentils
- 2/3 cup unsweetened coconut milk or heavy cream
- garnish with apples and toasted blanched or slivered almonds, raisins, parsley or cilantro
Heat a large pot over medium-high heat, and add a tablespoon of butter (or ghee if you have it) and coconut oil just until melted.
Brown the chicken and then remove and set aside to shred during the other steps.
Reduce the heat to medium and add the onions, sauteeing for 5 minutes, stirring, until they have begun to soften and turn color.
Add the carrot and sweet potato, and cook for another 3-5 minutes.
Add the spices, garlic, ginger, stirring to combine and toasting for 30 seconds.
Then add the apples, lentils, and stock, bringing the temperature to a boil and then turning down to a simmer.
Simmer the soup until the lentils are tender, about 30 minutes.
Puree the soup (I use an immersion blender) to your preferred consistency.
Stir in the cooked chicken, coconut milk, and season to taste.
Serve with toppings and bread for dipping.
This soup evolved from an Indian dish translated as "pepper water" due to the ingredients and spice. This version is not spicy at all, so if you have the taste for it, ramp up the heat!