Mulligatawny soup

Mulligatawny soup

Serving size: Serves 6
Cuisine type: Indian
Cooking time: Less than 30 minutes
Course: Soup
Cooking method: boil/steam


30g ghee
1 large (200g) onion, chopped
4 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 small fresh green chillies, seeded, chopped finely
¼ teaspoon ground cinnamon
2 teaspoons ground coriander
1½ teaspoons ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground black pepper
5 dried curry leaves
1 medium (120g) carrot, chopped
1 medium (150g) apple, peeled, chopped
1 large (300g) potato, chopped
1 cup (200g) red lentils, rinsed, drained
1 litre (4 cups) salt-reduced chicken or vegetable stock
1 tablespoon lemon juice
400ml can coconut milk
¼ cup fresh coriander leaves

NOTE: Mulligatawny means "pepper water". Indians drank the original version of this soup as a digestive. Recipe can be made a day ahead.


Heat the ghee in a large pan; cook onion until browned lightly. Add the garlic, ginger, chilli, spices and curry leaves; cook, stirring, until fragrant.

Add carrot, apple, potato, lentils and stock to the pan; simmer, covered, for about 15 minutes or until vegetables are just tender.

Discard leaves. Blend or process half the soup mixture until smooth; return to the pan. Add juice and milk, then stir until heated through. Thin soup with a little water, if necessary.

Serve topped with coriander.

Suitable to freeze. Not suitable to microwave.

Photography by Alan Benson.

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