Vegan Mulligatawny Soup is a creamy and hearty dish that is perfect for the chilly weather.
For Day 2 of ‘Adapted Cuisine in different country’ theme, I made this British-Indian fusion soup called Mulligatawny soup. This is a popular soup in many Indian restaurants here 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.So when I set out looking for dishes to make for this week’s BM theme, I wanted to research about Mulligatawny soup. It is an English version of a Tamil soup. 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 This is a rich curried soup originally made with peppers and hence the name.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.
Chicken stock and 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. I found lot of different recipes for this soup, so my recipe is a mish-mash of 3~4 recipes. I didn’t add apple because I didn’t have any handy. You can use any veggie you have on hand.This vegan version of Mulliagatawny soup has red lentils that give the dish body and make it hearty. You can also add chickpeas along with the lentils to up the protein. I stirred in a little coconut milk at the end to make it slightly creamy. 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.
Vegan Mulligatawny Soup
- 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)
- Heat oil in a pressure cooker or 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. Close the lid and cook on medium flame for 2~3 whistles. Let the pressure reduce naturally. If cooking in a saucepan; 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!!