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Sweet and Savory Mulligatawny Soup

Servings: 6

This classic soup is ideal for cold nights by the fire. Almost entirely composed of modern pantry essentials, it won’t mean a trek out to the market.


  • 1 oz. (2 Tbs.) unsalted butter
  • 1 Tbs. safflower oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into half-moons
  • 1 medium sweet potato, peeled and diced
  • 1 small red apple, peeled, cored, and diced
  • 4 cloves garlic, finely chopped
  • 1 Tbs. garam masala
  • 1-1/2 tsp. ground coriander
  • 1/2 tsp. turmeric powder
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1-1/2 cups dried red lentils
  • 1 14-1/2 -oz. can chopped tomatoes
  • 8 cups lower-salt vegetable or chicken broth
  • 1 13-1/2 -oz. can unsweetened coconut milk (more for drizzling, if you like)
  • Basmati rice, for serving
  • 1/4 cup toasted cashews, coarsely chopped
  • 1/4 cup fresh cilantro leaves

Nutritional Information

  • Calories (kcal) : 480
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 10
  • Sodium (mg): 540
  • Carbohydrates (g): 55
  • Fiber (g): 10
  • Sugar (g): 11
  • Protein (g): 16


  • In a large Dutch oven over medium-low heat, melt the butter with the oil. When the butter begins to foam, add the onion, carrots, and sweet potato, and cook, stirring, until the vegetables begin to soften, about 8 minutes. Add the apple, and cook until the sweet potato is almost tender, another 2 to 3 minutes. Add the garlic, garam masala, coriander, turmeric, bay leaf, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring, until fragrant, 1 minute.
  • Add the lentils and stir to coat. Pour in the tomatoes and broth, increase the heat to medium high, and bring to a simmer. Simmer, partially covered, until the lentils are tender, about 20 minutes. Remove from the heat, purée in the pot with an immersion blender until smooth, and then stir in the coconut milk. Season to taste with salt and pepper.
  • Scoop some rice into each of six serving bowls, and then top with the soup. Sprinkle with cashews and cilantro, and drizzle with more coconut milk, if you like.


Rate or Review

Reviews (8 reviews)

  • fortkcook | 02/13/2021

    Made exactly as written using fresh high quality spices but was underwhelmed. I think it might have been better without the coconut milk, which made it rather thick and gloopy and also too sweet for my taste.

  • JGTB | 05/17/2020

    I've made this a few times now-very delicious! I serve over basmati rice with some curry grilled chicken on top to turn it into a full meal. Even my children are big fans of this recipe!

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