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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

Prep Time

15 minutes

Cook Time

45 minutes

Serves

4

The star of the show

Gluten free
Shemin's Curry Powder
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Shemin's Curry Powder

Shemin’s Curry Powder is a freshly ground blend of spices with a perfectly balanced flavour. Slightly sweet, lightly savoury and earthy, with a gentle medium heat, it adds warmth and depth to any dish. Ideal for curries, stews, marinades or sprinkling over roasted vegetables.
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Ingredients

How to make Indian Mulligatawny Soup

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add coconut milk: Stir in the coconut milk and mix well. Taste and adjust seasoning with salt and pepper as needed.
  6. 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

tik Verified curry lover

Great product and my cooking would not be same if I didn't have It. Thank you

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tik Verified curry lover

Always good 😊

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tik Verified curry lover

Super flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.

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tik Verified curry lover

I have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer

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tik Verified curry lover

I have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x

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tik Verified curry lover

Live your food. Thank you for making home curries beautiful.

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tik Verified curry lover

I was disappointed that you do not sell Lime Pickle !

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tik Verified curry lover

Great as usual

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tik Verified curry lover

Great recipe

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tik Verified curry lover

My husband enjoys all the pickles but we have to buy Lime pickle elsewhere. Is this something that might be offered in the future.

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