Mulligatawny Soup

Mulligatawny Soup (vegetarian)

Mulligatawny Soup (vegetarian)

Recipe by GeeDeeCourse: SoupsCuisine: IndianDifficulty: Moderate


Prep time


Cooking time




Total time



This tasty curry soup is perfect on a cold winter day. It’s packed with veggies, flavour, and is deeply satisfying served with some warm crusty bread on the side.


  • 1 tbsp vegetable oil

  • 1 white onion chopped

  • 1 carrot peeled and chopped

  • 1 small apple chopped

  • 2 small potatoes peeled and chopped

  • 4 sticks celery chopped

  • 4 tsp curry paste

  • 150 g lentils

  • 1000 ml vegetable stock 2 veggie stock cubes in 1000ml boiling water

  • 20 g coconut cream

  • A pinch of salt and pepper to taste

  • To Garnish
  • A splash soya cream optional

  • 1 tbsp coriander leaves chopped


  • Heat the coconut oil in a large saucepan over medium heat.
  • Add the prepared vegetables, onions, garlic, carrots, and celery and sweat off until tender (about 10 min).
  • When veggies are tender, add the curry powder to the pot, stir well and cook out for a minute or two.
  • Add the prepared potato, lentils, coconut milk, and broth to the pot and bring to a simmer. Cover, reduce heat and allow to simmer for about 20 minutes.
  • After about 20 minutes, or once lentils are soft, add the apple and salt and pepper to taste, replace the lid and allow to simmer for about another 10
  • Once veggies are nice and tender, use a stick blender or food blender (do not fill the food blender over half full and hold the lid down with a tea towel) until nice and smooth.
  • If using a food blender, return the soup to the saucepan, add the lime juice, and stir well.
  • Bring back to a simmer
  • Serve immediately garnished with a sprinkling of chopped coriander and a swirl of soya cream if desired.
  • Enjoy!