Mulligatawny Soup Recipe

Butter: Adds richness and helps to sauté the vegetables.

Onion: Provides a savory base flavor for the soup.

Garlic: Adds a pungent and aromatic depth to the dish.

Ginger: Contributes a warm, spicy note that complements the other spices.

Curry powder: A blend of spices that gives the soup its characteristic flavor.

Ground cumin: Adds a warm, earthy flavor.

Ground coriander: Provides a citrusy, slightly sweet taste.

Carrots: Adds sweetness and texture.

Celery: Contributes a subtle, savory flavor and crunch.

Apple: Adds a hint of sweetness and a unique flavor twist.

Red lentils: Thickens the soup and adds protein.

Chicken broth: Forms the base of the soup, adding depth and richness.

Coconut milk: Adds creaminess and a subtle coconut flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a hint of heat and balances the flavors.

When sautéing the onion, garlic, and ginger in the butter, make sure to do so over medium heat to avoid burning the garlic. This will ensure that the flavors meld together perfectly without any bitterness. Additionally, when adding the curry powder, ground cumin, and ground coriander, let them cook for about a minute to allow the spices to bloom, releasing their full aroma and depth of flavor into the soup.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and richness, making it a good alternative for sautéing.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity to add a subtle sweetness.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each tablespoon of fresh ginger to retain the spicy warmth.

• curry powder - Substitute with garam masala: Garam masala offers a similar blend of spices and can be used in the same quantity.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in equal amounts.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and aromatic flavor similar to coriander.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative.

• celery - Substitute with fennel stalks: Fennel stalks offer a similar crunch and a slightly anise-like flavor.

• apple - Substitute with pear: Pears have a similar texture and sweetness, making them a suitable replacement.

• red lentils - Substitute with yellow split peas: Yellow split peas have a similar cooking time and texture, making them a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• coconut milk - Substitute with almond milk: Almond milk offers a creamy texture and a mild flavor, though it is less rich than coconut milk.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and can be used in the same quantity.

• Allow the mulligatawny soup to cool completely before storing. This prevents condensation, which can lead to a watery texture and potential spoilage.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together, making the soup even more delicious.
• For longer storage, place the containers in the freezer. The mulligatawny soup can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of chicken broth or coconut milk if the soup has thickened too much during storage.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe bowl, cover loosely, and heat in 1-2 minute intervals, stirring in between, until hot.
• Garnish with fresh cilantro or a squeeze of lemon juice just before serving to refresh the flavors.
• Enjoy your mulligatawny soup as if it were freshly made, savoring the rich blend of spices and ingredients.

• For stovetop reheating, pour the mulligatawny soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating and prevent sticking. Heat until the soup is steaming and hot throughout, which should take about 10-15 minutes.
• To reheat in the microwave, transfer a portion of the soup into a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the soup is hot.
• If using an oven, preheat to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, or until the soup is hot throughout. Stir halfway through to ensure even heating.
• For a slow cooker, transfer the mulligatawny soup to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally, until the soup is hot.
• If you have an immersion blender, you can reheat the soup directly in the pot by blending it while heating over medium-low heat. This method helps to maintain the texture and ensures even heating.

• Large pot: Used to melt the butter and cook the soup ingredients.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Chef's knife: Essential for chopping the onion, garlic, ginger, carrots, celery, and apple.

• Cutting board: Provides a safe surface for chopping all the vegetables and apple.

• Measuring spoons: Used to measure the butter, curry powder, ground cumin, and ground coriander accurately.

• Measuring cups: Necessary for measuring the onion, carrots, celery, apple, red lentils, chicken broth, and coconut milk.

• Garlic press: Handy for mincing the garlic quickly and efficiently.

• Peeler: Used to peel the apple before dicing it.

• Ladle: Perfect for serving the hot soup into bowls.

• Soup bowls: Used to serve the finished soup.

• Spatula: Useful for scraping down the sides of the pot to ensure all ingredients are well mixed.

Prep ingredients ahead: Chop the onion, garlic, ginger, carrots, celery, and apple in advance to save time during cooking.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Cook in batches: Double the recipe and freeze half for a quick meal later.

Instant pot option: Use an Instant Pot to reduce cooking time significantly.

Pre-measure spices: Measure out the curry powder, ground cumin, and ground coriander before starting.