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    Home » Recipes » Vegetarian Soups

    Published: March 2, 2023 | Last Modified: March 2, 2023 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - No Comments

    Authentic Mulligatawny Soup (Vegan)

    Dairy Free RecipesVegan RecipesVegetarian Recipes
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    Mulligatawny Soup is a traditional Indian soup with vegetables and lentils in a creamy coconut broth, making it a great vegetarian or vegan option for any occasion. Ready in under an hour, this is a great make-ahead meal for every night of the week!
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    Mulligatawny soup is a delicious, creamy soup balanced by subtle and flavorful spices, with origins in India. Whether it's a cold day or you just want something comforting and flavorful, this Mulligatawny Soup is sure to hit the spot.

    Close-up view of mulligatawny soup on a white bowl with a spoon scooping out the dish.

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    ⭐ Origins of Mulligatawny Soup

    As with many aspects of colonization of India, this Mulligatawny Soup represents a unique blend of Indian and British cultures and flavors. Mulligatawny is derived from "Milagu Thanneer", which in my native language of Tamil, means "Pepper Water".

    The story goes that British soldiers in India would demand a soup at the start of every meal, and the Tamil cooks serving them, watered down the local pepper water stew. Over time, mutton, chicken stock and more Western ingredients got added, and here we are today!

    💭 Why you'll love this recipe

    This soup is an absolutely delicious and nourishing dish that packs a punch of Indian spices, vegetables, and other ingredients. Make sure to check out my Instant Pot Mulligatawny soup if you're looking for a pressure-cooker version.

    • Perfect combination of flavors. This traditional Indian-inspired soup combines savory broth with aromatic spices, vegetables and apples for the perfect combination of savory and sweet, and soft and creamy.
    • Vegan and gluten-free as written. Traditional Mulligatawny soup will use chicken broth and mutton, but this version is vegan, and swaps heavy cream for coconut milk, so it's also dairy free.
    • Versatile and customizable. You can enjoy it as a meal in itself, a starter, or even as a side dish. Plus, you can customize the recipe to make it spicier, creamier, or whatever your heart desires.
    • Healthy and nutritious. The Mulligatawny soup is packed with protein and fiber, thanks to lentils, which makes it a great source of nutrition. Plus, the soup is low in fat and sodium, so you don't have to worry about overindulging!
    • Super easy to make, including large batches. The Mulligatawny Soup is a breeze to put together. All you need are a few basic ingredients and less than an hour of your time. It's also great to make ahead so it's a perfect weeknight meal when you don't have the energy to make anything elaborate!

    📋 Ingredients and notes

    To make this stovetop Mulligatawny soup, you will need vegetable oil, onion, garlic cloves, ginger root, celery stalk, mustard seeds, ground turmeric, curry powder, ground cumin (or whole cumin seeds), red pepper flakes, carrots, potato, granny smith apples, tomato paste, all-purpose flour, Masoor dal (split red lentils), vegetable broth, coconut milk, lime juice, salt and pepper and fresh cilantro leaves for garnish.

    Labeled ingredient list for stovetop mulligatawny soup - check recipe card for details!

    Notes and Variations

    • Make it vegetarian: I like using coconut milk to make this vegan, but you can swap that with heavy cream to make it vegetarian!
    • Make it gluten-free by using gluten-free flour instead of regular flour as a thickening agent (1:1 blends, tapioca flour and corn starch all work!)
    • Add extra vegetables like diced potatoes, carrots, or bell peppers to make the soup heartier.
    • Experiment with spices. I've kept a relatively traditional spice profile in this recipe, but you can play around with this! For instance, if you want an extra kick, add in chili powder instead of red pepper flakes. Or add more garam masala to enhance the curry flavors of the recipe.
    • Choice of apple. I personally prefer a tart Granny Smith apple. However, if you want to use a sweeter variety, you can use Gala or Fuji apples.
    • Add extra protein. Add in some beans or vegan meat substitutes like tempeh and seitan for added protein.

    📖 Make stovetop Mulligatawny soup!

    In a large pot or Dutch oven, warm oil over medium high heat. Then add the onions and celery, season with salt, and cook until translucent, about 5 minutes.

    Overhead view of a pot with onions and celery.
    Overhead view of cooked celery in a pot, with garlic and ginger added.

    Add garlic and ginger and cook until fragrant and softened about 2 minutes. Then, once softened (taking care not to burn them), add mustard seeds, turmeric, curry powder, red pepper flakes, and ground cumin, and cook until mustard seeds pop and sizzle, about 1 minute.

    Overhead view of mustard seeds, turmeric, curry powder, red pepper flakes, and ground cumin added to pot. 

    Then, add the carrots, potatoes, and apple cubes, and cook until just starting to soften for 2 minutes. Finally, add tomato paste and flour. Cook, stirring well to coat all the ingredients, for 2 minutes.

    Overhead view of carrots, potatoes, and apple cubes added to the pot.
    Overhead view of tomato paste and flour added to the post.

    Add the Masoor dal (red lentils) and vegetable broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits.

    Reduce the heat from medium heat to low heat. Cover the pot and simmer for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the carrots and potatoes are tender, the soup is creamy, and flavors have blended.

    Taste and add salt if needed. Add coconut milk and lime juice, and stir well.

    Overhead view of pot, with masoor dal and vegetable broth added.
    Overhead view of simmered mulligatawny soup in a large pot.
    Overhead view of simmered mulligatawny soup in a large pot, after coconut milk is added.

    Serve the soup in bowls and top with fresh cilantro leaves (or other herbs like fresh basil or chopped parsley), and more red pepper flakes if desired!

    Overhead view of cooked mulligatawny soup with a ladle scooping out the dish.

    👩🏽‍🍳 Top tips to make the best Mulligatawny soup!

    Follow these tips to make sure your soup is perfect every time!

    • Start with a rich stock. A rich vegetable stock will provide the perfect base for the soup and will ensure that it has plenty of flavors. If you don't have time to make your own stock, you can always use store-bought broth as well.
    • Use fresh ingredients. Fresh vegetables, herbs, and spices will add more flavor than dried ingredients, so try to buy them from your local farmers' market whenever possible.
    • Don't skimp on spices! The traditional recipe calls for curry powder, turmeric, cumin, coriander, ginger, garlic powder, pepper flakes, and bay leaves. But you can totally experiment with different combinations of spices until you find one that works best for you!
    • Simmer slowly. Once the ingredients are added, it might be tempting to turn up the heat, but let the soup simmer slowly over low heat! This brings out the flavors and allows them to meld together properly and also helps develops the creamy texture.
    • Taste test as you go to ensure your soup has the perfect balance of salty, sweet, sour, and spicy!

    👩🏽‍🍳Troubleshooting FAQs

    Does mulligatawny soup contain meat?

    Some of the recipes for mulligatawny soup include meat, such as chicken or lamb. But the recipe that inspired this soup (i.e., "Pepper Water") does not have any meat, so there are plenty of vegetarian and vegan versions that still have all the flavor and warmth of their meaty counterparts!

    Where is Mulligatawny soup from?

    This traditional curry soup is believed to have originated in South India. It was very popular in the colonies of the British Raj, and has since become one of the most popular soups in Britain and is enjoyed all over the world.

    Is Mulligatawny soup spicy?

    It has a kick to it, but it's definitely not spicy! The amount of spice can vary depending on how much curry powder or red pepper flakes is added to the recipe, so you can definitely adjust this to your liking. My version of this soup is not spicy – just intensely flavorful!

    Close up of Mulligatawny Soup in a white bowl.

    🍴 Serving and storage suggestions

    Leftover Mulligatawny soup can be stored in the fridge for 3 to 5 days or in the freezer for up to 3 months. Just make sure you place it into an airtight and/or freezer safe container! I love portioning the soup (these Souper cubes are the perfect size for them) before I freeze them, so I can just pop the right amount out to reheat.!

    When you're ready, simply reheat on low heat over the stovetop or for a few minutes in the microwave. If frozen, I suggest thawing out, either by placing in the fridge overnight, or just leaving it out to thaw, and then proceed.

    Serve this Mulligatawny soup with a few slices of your favorite bread, with fresh basmati rice (like this Indian cumin rice) or with a crunchy salad (like this lemon garlic kale salad).

    Looking for more soup recipes? Check out the following hearty soups:

    • Instant Pot Tomato Soup (with Fresh or Canned Tomatoes)
    • Vegan Cabbage Soup (Easy, One Pot)
    • Misir Wot - Ethiopian Red Lentil Stew
    • Tuscan Cannellini Bean Soup with Kale (Ribollita)
    • Thai Curried Butternut Squash Soup

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    Overhead view of mulligatawny soup placed in a white bowl with fresh cilantro leaves on top and a spoon on the side.
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    Mulligatawny Soup

    Mulligatawny Soup is a traditional Indian soup with vegetables and lentils in a creamy coconut broth, making it a great vegetarian or vegan option for any occasion. Ready in under an hour, this is a great make-ahead meal for every night of the week!
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Servings: 6 servings
    Calories: 342kcal
    Author: Shruthi Baskaran-Makanju

    Ingredients

    •  ¼  cup vegetable oil
    • 1 onion, medium, chopped
    • ½ teaspoon salt
    • 5 garlic cloves, minced
    • 2 tablespoons ginger root, peeled and minced
    • 1 celery stalk, chopped
    • 2 teaspoons mustard seeds
    • 1 teaspoon ground turmeric
    • 1 teaspoon curry powder
    • ½ teaspoon ground cumin
    • ½ teaspoon red pepper flakes
    • 2 medium carrots, peeled, sliced
    • 1 medium potato, cubed
    • 1 medium apple, peeled, cored, cubed (granny smith)
    • 2 tablespoons tomato paste
    • 3 tablespoons all-purpose flour
    • 1 cup masoor dal, split red lentils
    • 5 cups vegetable broth
    • 1 can coconut milk
    • 1 tablespoon lime juice
    • 3 tablespoons fresh cilantro leaves

    Instructions

    • In a large pot or Dutch oven, warm oil over medium-high heat. Add onions and celery, season with salt, and cook until translucent, about 5 minutes.
    • Add garlic and ginger and cook until fragrant and softened about 2 minutes. Add mustard seeds, turmeric, curry powder, red pepper flakes, and ground cumin and cook until mustard seeds pop and sizzle, about 1 minute.
    • Bring in the carrots, potatoes and apple cubes, and cook until just starting to soften for 2 minutes. Add tomato paste and flour. Cook, stirring well to coat all the ingredients, for 2 minutes.
    • Add the masoor dal and vegetable broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits. Reduce the heat.
    • Cover the pot and simmer for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the carrots and potatoes are tender, the soup is creamy, and the flavors have blended. Adjust salt if needed.
    • Add coconut milk and lime juice, and stir well. Serve the soup in bowls, and top with fresh cilantro leaves and more red pepper flakes, if desired.

    Notes

    • Make it gluten-free by using gluten-free flour instead of regular flour as a thickening agent (1:1 blends, tapioca flour and corn starch all work!)
    • Choice of apple. For this recipe, I personally prefer tart Granny Smith apples. However, if you want to use a sweeter variety, you can use Gala or Fuji apples.
    • Add extra protein. Add in some beans or vegan meat substitutes like tempeh and seitan for added protein.
    • Simmer it slowly. It might be tempting to turn up the heat, but simmering it slowly allows the flavors to meld together better and also creates the luscious texture I love in this soup! 

    Nutrition

    Calories: 342kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1050mg | Potassium: 635mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3988IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 4mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!
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    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

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    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

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