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    Home » Soup » Mulligatawny Soup

    Vegan Mulligatawny Soup Recipe

    Published: Feb 11, 2018 · Modified: Jun 18, 2020 by Pavani · 15 Comments

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    Vegan Mulligatawny Soup is creamy, hearty soup made with with lentils. It is perfect for chilly weather. Serve it with rice/ bread for a complete & filling meal.

    White bowl with mulligatawny soup

    Mulligatawny soup is a British-Indian fusion dish that is quite popular item in many Indian restaurants even in the US. The first time I saw it on the menu, I couldn't even pronounce the name properly. Actually, I have never tried it at any restaurant because most of them don't serve a vegetarian option. But I was always intrigued on what it was and how it was made.

    What is Mulligatawny Soup?

    It is an English version of a South Indian soup from Tamil Nadu. Milagu means pepper and thanni means water -- so this soup literally means 'pepper water'. Don't ask me how 'milagu thanni' ended up being Mulligatawny soup!!

    Well apparently the soup became popular with the British stationed in India during the colonial times, in the late 18th century. So when they returned home, they brought back the recipe with them to England.

    This is a rich curried soup originally made with peppers and hence the name. It was adapted to suit the Western palate and the ingredients available.

    White bowl with lentil soup

    Ingredients:

    Traditionally mulligatawny soup is made with chicken stock and is flavored with curry powder. Chicken, onion, celery, apple and veggies are the usual ingredients in the soup. Coconut milk or cream is added to make the soup creamy.

    To make my mulliagatawny soup vegan, I used red lentils to give enough body and make it hearty. Adding Chickpeas with the lentils will amp up the protein. Coconut Milk adds creaminess and slight sweetness that balances the curry powder.

    Pick all or a few of the below veggies to add to the soup:

    • Onion, ginger, garlic, green chilies - these are the aromatics that add flavor to the dish.
    • Potato
    • Carrot
    • Tomato

    Add any other veggie that you have in the fridge cauliflower, cabbage, broccoli, green beans, green peas etc are all good options.

    Instructions:

    Using a pressure cooker/ Instant pot to make this soup saves a lot of time and the recipe will be done under 30 minutes. Here's how to make the soup in the Instant Pot.

    1. Heat Instant pot on Saute mode. Add oil, followed by onions, garlic and ginger; cook till the onions are translucent, about 3~4 minutes.
    2. Add the chopped potato, carrot and cook for 3~4 minutes. Next add the tomatoes, curry powder, turmeric and cook till tomatoes are mushy.
    3. Stir in the lentils and broth; season with salt and pepper. Close the lid and put on 'Sealing'. Turn off 'Saute' mode and turn on 'Manual/ Pressure cook' mode. Cook on high pressure for 6 minutes.
    4. Once done, let the pressure release naturally.
    5. Use a immersion blender to blend the soup into a smooth mixture. You can leave some chunky to have some texture to the soup.
    6. Stir in coconut milk and turn on Saute mode and cook till heated through, about 3~4 minutes. Mix in lime/ lemon juice and garnish with cilantro. Serve warm with roasted cashews on top. Enjoy!!

    Vegan Mulligatawny Soup

    Vegan Mulligatawny Soup is a creamy and hearty dish that is perfect for the chilly weather. Serve it with rice or bread for a complete and filling meal.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Course: soups stews
    Cuisine: fusion
    Servings: 4 Servings

    Ingredients

    • 2 tsp Oil
    • 1 Medium Onion, chopped
    • 2 Garlic cloves, finely minced
    • 1" Ginger, grated
    • 1~2 Green Chilies, slit
    • 1 Medium Potato, diced
    • 2 Medium Carrot, peeled and diced
    • 2 Medium Tomatoes, diced
    • 1~2 tsp Curry powder
    • ½ tsp Turmeric
    • ½ cup Red Lentils/ Masoor Dal, rinsed and drained
    • 2½ cups Vegetable broth
    • To taste Salt & Pepper
    • ½ cup Coconut milk
    • 2 tbsp Cilantro, finely chopped
    • 1 tbsp Lime/ Lemon juice
    • 2 tbsp Roasted Cashews (optional)
    Get Recipe Ingredients

    Instructions

    To make in an Instant Pot:

    • Heat Instant pot on Saute mode. Add oil, followed by onions, garlic and ginger; cook till the onions are translucent, about 3~4 minutes.
    • Add the chopped potato, carrot and cook for 3~4 minutes. Next add the tomatoes, curry powder, turmeric and cook till tomatoes are mushy.
    • Stir in the lentils and broth; season with salt and pepper. Close the lid and put on 'Sealing'. Turn off 'Saute' mode and turn on 'Manual/ Pressure cook' mode. Cook on high pressure for 6 minutes.
    • Once done, let the pressure release naturally.
    • Use a immersion blender to blend the soup into a smooth mixture. You can leave some chunky to have some texture to the soup.
    • Stir in coconut milk and turn on Saute mode and cook till heated through, about 3~4 minutes. Mix in lime/ lemon juice and garnish with cilantro. Serve warm with roasted cashews on top. Enjoy!!

    Stove top Method:

    • Heat oil in a heavy bottomed saucepan. Add onions, garlic and ginger; cook till the onions are translucent, about 3~4 minutes.
    • Add the chopped potato, carrot and cook for 3~4 minutes. Next add the tomatoes, curry powder, turmeric and cook till tomatoes are mushy.
    • Stir in the lentils and broth; season with salt and pepper. Bring the mixture to a boil, lower the heat and simmer for 20~25 minutes or until the veggies and lentils are cooked completely.
    • Use a immersion blender to blend the soup into a smooth mixture. I left half of the soup chunky.
    • Stir in coconut milk and cook till heated through, about 3~4 minutes. Mix in lime/ lemon juice and garnish with cilantro. Serve warm with roasted cashews on top. Enjoy!!

    Notes

    • Cooked chickpeas can be added to the soup along with red lentils to give the dish a double dose of protein.
    • Leftover soup can be refrigerated for up to 3 days or frozen for up to a month.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    Taste test:

    This soup is filling by itself with the veggies and lentil, but serve it with rice or bread to make it a complete meal. More Lentil soups here -- Morrocan Red Lentil soup and Indian Style Red Lentil soup.

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    Lets check out what my fellow marathoners have cooked today for BM# 85.

    Vegan Mulligatawny Soup

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    Reader Interactions

    Comments

    1. Usha

      February 11, 2018 at 9:28 am

      Come to think of it, though I heard of the soup and seen it on many restaurant menus, I don't think I ever tasted it! At least I can't remember tasting it. Hmm, I should make it a point to drink it next time I see it on a menu or even better, make it at home.

      Reply
    2. foodzu

      February 12, 2018 at 8:17 am

      Nice Recipe. Thank you for sharing.

      Reply
    3. Priya Suresh

      February 12, 2018 at 8:32 am

      Simply love this mulligatawny soup and this vegan version looks absolutely super creamy and inviting. Quite a satisfying bowl.

      Reply
    4. sapana

      February 13, 2018 at 6:38 am

      Even I find it hard to pronounce. The soup looks very filling and hearty and must have tasted amazing.

      Reply
    5. Harini

      February 13, 2018 at 1:46 pm

      I have avoided this soup for just the same reason you mentioned. The origin of the name is very amusing. This vegan version sounds flavorful and doable as well. Bookmarked.

      Reply
    6. Jayanthi

      February 13, 2018 at 5:48 pm

      I've seen this soup in restaurants but have never thought it as "milagu"+"thanni" for sure....lol!!! Need to try it once to check its taste. Super clicks!

      Reply
    7. Bhawana Singh

      February 15, 2018 at 7:39 am

      love this soup with vegetables and lentil both together. must be delicious for taste buds.

      Reply
    8. Mayuri Patel

      February 15, 2018 at 2:22 pm

      I love this weird pronounced soup... its so tasty and healthy and filling. Next time I make it will add coconut milk.

      Reply
    9. Chef Mireille

      February 17, 2018 at 2:51 pm

      interesting to read the history of the soup. It is so interesting how many recipes we in the west regard as Indian are really British fusion recipes - the legacy of colonization

      Reply
    10. kalyani

      February 18, 2018 at 3:49 am

      a nice share Pavani. The version I have had so far is more watery, but as this is an adapted recipe, I guess it fits the bill.

      Reply
    11. Sandhya Ramakrishnan

      February 19, 2018 at 6:13 pm

      This is one of my favorite soups and they are so great on a cold night. It is funny how our milagu thanni became such a complicated soup 🙂

      Reply
    12. Sushma Pinjala

      February 21, 2018 at 3:32 pm

      Soup looks nice and filling, must have tasted delicious.

      Reply
    13. Ritu Tangri

      February 27, 2018 at 7:16 am

      With the addition of so many varied ingredients, this soup bounds to be delicious. Bookmarked

      Reply
    14. Julia

      February 07, 2021 at 8:14 am

      5 stars
      Never have I had more delicious soup with curry <3 <3
      Outbested every curry-lime-coconut milk soup I tasted in restaurants in my neighbourhood.
      I personally like to cook it with turkey broth or a teaspoon of fish sauce - and to add a few allspices or bay leaves (-;

      Reply
      • cookshideout

        February 07, 2021 at 8:34 am

        Hi Julia, thank you so much for your comment. This is one of my favorite soups too 🙂

        Reply

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