If you’re craving something warm, hearty, and filled with bold flavors, this Vegan Mulligatawny Soup is the answer. Originating in South Indian cuisine, this soup is the perfect blend of creamy lentils, warming spices, and zesty citrus. Whether you’re cozying up on a chilly evening or looking for a unique addition to your weekly meal rotation, this recipe is bound to become a favorite.
Origin
Mulligatawny, which translates to “pepper water” in Tamil, was popularized during colonial times by British soldiers in South India. Traditionally a spicy soup, it evolved into a fusion of Indian spices and Western ingredients. Our vegan version pays homage to the soup’s rich history while keeping it plant-based and full of flavor.
Why You’ll Love This
- Packed with Flavor: Thanks to garam masala, mild curry powder, and fresh ginger, each spoonful is bursting with aromatic spices.
- Nourishing and Hearty: Earthy lentils and sweet potatoes create a filling soup perfect for any time of year.
- Quick and Easy: Ready in under an hour using one large pot or a trusty Dutch oven.
- Freezer-Friendly: Store leftovers in freezer-safe containers for a meal anytime.
- Versatile: It pairs beautifully with naan bread, cauliflower rice, or a splash of coconut milk for added richness.
Other Soups You’ll Love ❤️
- Vegan Mulligatawny Soup
- Vegan Ethiopian Split Pea Soup (Kik Alicha)
- Vegan Cream of Mushroom Soup with Dried Shiitake
- Chickpea Butterbeans Pearl Couscous Soup
- Easy Vegan French Onion Soup
Key Ingredients
- Masoor Dal (Red Lentils): Creamy red lentils provide the hearty base.
- Sweet Potato: Adds a subtle sweetness to balance the spices.
- Granny Smith Apples: A surprising touch of tartness elevates the flavor.
- Vegetable Broth: A vegan-friendly substitute for traditional chicken broth.
- Garam Masala and Curry Powder: Classic Indian spices that deliver rich, warming flavors.
- Coconut/Plant Milk: Makes the soup velvety and creamy without heavy cream.
- Fresh Cilantro: A bright, herbaceous garnish to finish the dish.
- Lemon Juice: Adds a zesty kick that brightens the soup.
Steps
- Prep the Aromatics
Heat olive oil in a large pot over medium heat. Sauté chopped onions, garlic, and fresh ginger until fragrant. - Add the Spices
Stir in garam masala, mild curry powder, turmeric powder, and a pinch of cayenne pepper. Let the spices bloom for about 1 minute. - Build the Base
Add sweet potatoes, granny smith apples, and red lentils. Pour in vegetable broth and bring to a boil. - Simmer
Reduce to low heat, add bay leaves, and cook until the lentils and sweet potatoes are tender (about 25 minutes). - Blend
Remove the bay leaves. Use an immersion blender to blend the soup until creamy, leaving some texture if desired. - Finish the Soup
Stir in coconut milk, lemon juice, and fresh cilantro. Adjust salt and pepper to taste. - Serve
Ladle into bowls, garnish with more cilantro, and serve with crusty bread or naan.
Variations
- Extra Vegetables: Add carrots, cauliflower, or zucchini for added nutrition.
- Protein Boost: Stir in chickpeas or moong dal for a heartier version.
- Spicy Kick: Add red pepper flakes or extra chili powder for those who love heat.
Substitutions
- Coconut Milk: Use oat cream or lite coconut milk for a lighter version.
- Granny Smith Apples: Substitute with pears or omit for a less tart soup.
- Vegetable Broth: Use water with Better Than Bouillon for more depth.
FAQ
Q: Can I freeze this soup?
A: Absolutely! Store in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently.
Q: Can I use brown lentils instead of red lentils?
A: Yes, but note that they’ll take longer to cook and result in a slightly different texture.
Q: What’s the best way to store leftovers?
A: Use an airtight container and refrigerate for up to 5 days.
Top Tip
Toast your spices in the oil before adding liquids. It’s the secret to unlocking their full flavor potential.
Hint
For an extra creamy soup, blend the entire batch, then drizzle a splash of coconut milk on top for presentation.
This Vegan Mulligatawny Soup recipe is a delightful twist on a traditional dish. It's comforting, flavorful, and sure to warm your soul. Enjoy!
vegan mulligatawny soup
Ingredients
For the Soup Base
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoon garam masala
- 1 teaspoon mild curry powder
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper optional, for heat
- 1 medium sweet potato peeled and diced
- 1 large Granny Smith apple peeled, cored, and diced
- 1 cup masoor dal red lentils, rinsed
- 4 cups vegetable broth or vegetable stock
- 2 bay leaves
To Blend and Finish
- 1 cup lite coconut milk
- 2 tablespoon lemon juice or lime juice
- ¼ cup fresh cilantro chopped
- Salt and black pepper to taste
Optional Garnishes
- Additional fresh cilantro
- Drizzle of coconut milk
- Crusty bread or naan bread
Instructions
Prep the Aromatics
- Heat olive oil in a large pot over medium heat. Sauté chopped onions, garlic, and fresh ginger until fragrant.
Add the Spices
- Stir in garam masala, mild curry powder, turmeric powder, and a pinch of cayenne pepper. Let the spices bloom for about 1 minute.
Build the Base
- Add sweet potatoes, granny smith apples, and red lentils. Pour in vegetable broth and bring to a boil.
Simmer
- Reduce to low heat, add bay leaves, and cook until the lentils and sweet potatoes are tender (about 25 minutes).
Blend
- Remove the bay leaves. Use an immersion blender to blend the soup until creamy, leaving some texture if desired.
Finish the Soup
- Stir in coconut milk, lemon juice, and fresh cilantro. Adjust salt and pepper to taste.
Serve
- Ladle into bowls, garnish with more cilantro, and serve with crusty bread or naan.
