Indian Mulligatawny Soup

This fragrant Indian Mulligatawny Soup is spiced with Shemin’s Curry Powder, Shemin’s Garam Masala and creamy coconut milk, packed with red lentils, carrots, and apples.

Ready in just an hour with only 15 minutes of prep, it’s perfect for busy days.

Make a double batch to freeze for later!

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Calories per Serving: Approx 350

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Gluten free

Shemin's Curry Powder

A versatile, well-balanced curry powder made from carefully blended spices. Warm, aromatic and easy to use. Ideal for everyday cooking and classic curry dishes.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

30g butter (or vegetable oil for a vegan option)
1 yellow onion, chopped
1 carrot, peeled and diced
3 garlic cloves, minced
10g ginger root, peeled and minced
2 small firm apples, peeled, cored, and diced
400g can chopped tomatoes
1 tbsp Shemin’s Curry Powder
1 tsp Shemin’s Garam Masala
1/2 tsp Shemin’s Paprika Powder
1/2 tsp Shemin’s Ground Turmeric (optional)
1/2 tsp dried thyme (optional)
100g red lentils, uncooked
750ml chicken or vegetable stock
150ml canned coconut milk
Salt and black pepper, to taste
Roasted cashews, for garnish
Chopped coriander, for garnish

How to make Indian Mulligatawny Soup

Prepare the base: Melt the butter (or heat the oil) in a large pot or Dutch oven over medium-high heat. Add the chopped onion and carrot. Sauté for 4–5 minutes, or until the onions have softened.
Add aromatics and spices: Stir in the garlic, ginger, apples, and chopped tomatoes. Sauté for an additional 3 minutes. Add Shemin’s Curry Powder, Shemin’s Garam Masala, Shemin’s Paprika Powder, Shemin’s Ground Turmeric (if using), and thyme (if using). Toss to coat the ingredients evenly.
Cook the soup: Add the red lentils and stock to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer uncovered for 30 minutes, stirring occasionally.
Blend for texture: Using an immersion blender, puree about 75% of the soup, leaving some chunks for texture. Alternatively, transfer a portion to a standard blender, blend, and return it to the pot.
Add coconut milk: Stir in the coconut milk and mix well. Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with roasted cashews and chopped coriander. Serve with Shemin’s Indian Breads for dipping.

Tips

Tips:

Make it Dairy-Free: Simply swap the butter for vegetable oil to create a dairy-free version.
Go Vegan-Friendly: Replace the chicken stock with vegetable stock and use oil instead of butter for a fully vegan soup.
Customise the Texture: Blend about 75% of the soup to create a creamy base while leaving some chunks of apple, carrot, and lentils for added texture.
Adjust the Heat Level: Add a pinch of Shemin’s Cayenne Chilli Powder if you prefer a spicier soup, or keep it mild for a crowd-pleasing dish.
Freeze for Later: This soup freezes beautifully, so double the recipe and save some for busy days. Thaw and reheat for a quick, delicious meal.
Balance the Flavours: Before serving, taste the soup and adjust with salt, black pepper, or even a squeeze of lemon juice for a bright, tangy finish.

Loved by curry enthusiast globally

Verified curry lover

Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!

Verified curry lover

First class!

Verified curry lover

My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

Verified curry lover

Love Shemins pastes. Perfect curries. The best for home made curries.

Verified curry lover

Excellent

Verified curry lover

I love Shemins right from the start on James Martin show. Jamie is great

Indian Mulligatawny Soup

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