Mulligatawny Soup Recipe
A hearty and flavorful soup with origins in Indian cuisine, perfect for a cozy meal.
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Main Ingredients
- 2 tablespoon Butter
- 1 cup Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoon Curry powder
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Apple, peeled and diced
- 1 cup Red lentils
- 4 cups Chicken broth
- 1 cup Coconut milk
- to taste Salt and pepper
- 2 tablespoon Lemon juice
- for garnish Fresh cilantro, chopped
1. Melt the butter in a large pot over medium heat. Add the onions, garlic, and ginger. Cook until the onions are soft.
2. Stir in the curry powder and cook for another minute.
3. Add the carrots, celery, apple, and red lentils. Stir well.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for about 30 minutes, until the lentils are tender.
5. Use a blender to puree the soup until smooth. Return to the pot.
6. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste. Heat through.
7. Serve hot, garnished with fresh cilantro.
Calories: 250kcal | Carbohydrates: 35g | Protein: 10g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 800mg | Potassium: 500mg | Fiber: 8g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg