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Mighty Mulligatawny

Mighty Mulligatawny

Lisa Kamolnick
Pepper up some water with Mighty Mulligatawny, an aromatic soup that is nutrient-rich and oh, so satisfying.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine Indian
Servings 5 cups


  • 2 TBSP ghee or olive oil
  • 1 yellow onion chopped
  • 3-4 cloves garlic minced
  • 1 carrot peeled and chopped
  • 2 small to medium apples cored, peeled and diced
  • 2 Serrano peppers seeded and diced (adjust to taste)
  • 1 TBSP lemon juice about ½ a medium to large lemon
  • 1 TBSP lime juice about ½ a medium to large lime
  • 14.5 oz can diced tomatoes or about 1 to 1 ½ C of fresh diced tomato
  • 2 tsp ginger root peeled and minced, or 1 TBSP dried ginger
  • 1 TBSP curry powder
  • 1 ½ tsp ground coriander seed
  • 1 ½ tsp cumin seeds or ground cumin
  • 1 tsp turmeric
  • 1 tsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • 3 black peppercorns whole
  • ½ C lentils
  • 4 C vegetable stock can also use chicken stock
  • 1 C coconut milk unsweetened


  • Add ghee or olive oil into pot and heat to medium.
  • Add onion and saute until onions are translucent.
  • Add garlic, peppers, and carrot and heat until carrot begins to soften.
  • Add ginger, apples and tomatoes.
  • Saute’ for about 3 minutes, then add in all of the remaining spices and, stirring well.
  • Stir in lime, lemon, and sugar.
  • Add in lentils and broth and bring to boil. Reduce heat to medium-low and simmer uncovered for about 30 minutes.
    Mighty Mulligatawny
  • Puree’ about ¾ of the ingredients using a hand-held immersion blender (or remove and use blender). Add coconut milk. Top with scallions, shredded coconut, or cilantro if desired.


Serving Suggestions
Serve with naan as a light meal or with an assortment of curry dishes.
Keyword low sodium, Mulligatawny, non-vegetarian option, soup, vegan, vegetarian