Mulligatawny Soup (version 2) Recipe - Serves 4-6

Mulligatawny Soup (version 2) Recipe

From 387 to 580 calories each serving

Taste Rating = 7.5     Heat Rating = Hot


2 tablespoons (30ml) vegetable oil
1 large onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
2.5cm (1 inch) fresh ginger root, peeled and grated
2 fresh green chillies, finely chopped
1/4 teaspoon (1ml) ground cinnamon
1/4 teaspoon (1ml) ground cloves
2 teaspoons (10ml) ground coriander
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground turmeric
5 green cardamom pods, lightly crushed
4 curry leaves
1 medium carrot, peeled and cut into 6mm (1/4 inch) rounds
1 medium apple, peeled and cut into 1cm (1/2 inch) cubes
1 large potato, peeled and cut into 6mm (1/4 inch) cubes
200g (7 oz) split red lentils
1L (35 fl oz) vegetable stock
1 tablespoon (15ml) tamarind concentrate
1 tablespoon (15ml) lemon juice
1 tin/can (400ml or 14 fl oz) coconut milk
2 tablespoons (30ml) fresh coriander (cilantro) leaves, finely chopped


Heat the vegetable oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium heat
Add the onion, garlic, ginger, chillies, ground cinnamon, ground cloves, ground coriander, ground cumin, ground turmeric, green cardamom pods and curry leaves, mix well and saute until the onion is soft and well cooked (8-14 minutes), turning often
Add the carrot, apple, potato, lentils and vegetable stock, mix well, bring to a good simmer, reduce the heat to maintain a simmer, cover, simmer 15 minutes (stirring every couple of minutes), remove from the heat and let cool
Scoop the cooked ingredients into a food processor in batches and blend until smooth
Once the cooked ingredients have been blended, return the mixture to the saucepan over a medium heat and bring back to a simmer
Add the tamarind concentrate, lemon juice, coconut milk and fresh coriander (cilantro), mix well, bring back to a simmer and simmer for 2 minutes, stirring a couple of times
Serve hot

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Recipe submitted on 6 April 2013

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