Mulligatawny Soup

Delicious, creamy soup balanced by subtle and flavorful spices.


– Onion – Ginger root – Curry powder – Carrots – Potato – Apple – Tomato paste – All-purpose flour – Masoor dal

Step 1

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

Step 2

Add garlic and ginger and cook for about 2 minutes. Add mustard seeds, turmeric, curry powder, red pepper flakes, and ground cumin.

Step 3

Cook until mustard seeds pop and sizzle, about 1 minute. Then, add carrots, potatoes and apple cubes, and cook for 2 minutes.

Step 4

Add tomato paste and flour. Cook, stirring well to coat all the ingredients, for 2 minutes.

Step 5

Add the masoor dal and vegetable broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits. 

Step 6

Reduce the heat from medium heat to low heat. Cover the pot and simmer for 10 minutes.

Step 7

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.

Step 8

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.

Great make-ahead meal for every night of the week!