One Pot Mulligatawny Soup recipe

Ingredients

• 57 g (¼ cup; ½ stick)unsalted butter
• 1yellow onion, chopped
• 2 ribscelery, diced
• 1 mediumcarrot, peeled and diced
• 1red jalapeño, seeded and diced
• 3 clovesgarlic, minced
• 2 teaspoonsfresh ginger, peeled and minced
• 2 smallapples, peeled, cored and diced
• 1Roma tomato, seeded and diced
• 2½ teaspoonscurry powder
• 1 teaspooncumin
• ½ teaspoonsmoked paprika
• ½ teaspoonground cinnamon
• ½ teaspoonturmeric
• ¼ teaspoonground cardamom
• ¼ teaspooncracked black pepper
• 1 tablespoonminced thyme
• 100 g (½ cup)uncooked red or yellow lentils
• 710 ml (3 cups)chicken stock
• 160 ml (⅔ cup)coconut milk
• To tastesalt and extra black pepper
• To tastecooked jasmine rice
• To tasteroasted and shredded chicken breast
• To tastegolden raisins
• To tastecilantro, roughly chopped

Instructions

1. 1

   Sauté the vegetables

   Set a large pot over medium-high heat and melt the butter. Add the onion, celery, carrot and jalapeño; sauté for 5 minutes. Add the garlic, ginger, apples and tomato, then cook for 3 minutes more. Season with salt and pepper.

2. 2

   Simmer the lentils

   Stir in all the spices, thyme and lentils, and sauté for 3 minutes. Add the stock and bring it to a boil. Lower the heat to medium or medium-low and simmer for about 30–40 minutes, until the lentils are cooked through.

3. 3

   Purée the soup

   Transfer the mixture to a blender and purée until smooth, or purée it in the pot with an immersion blender.

4. 4

   Finish the soup

   Return the puréed mixture to the pot and simmer for 2 minutes. Stir in the coconut milk and adjust the seasonings.

5. 5

   Assemble the bowls

   Put about ½ cup of cooked rice in the bottom of each bowl and ladle soup over it. Top with shredded chicken, a sprinkle of raisins and the cilantro. Finish with freshly cracked black pepper and serve.

What is mulligatawny soup?

Mulligatawny is a curry-seasoned soup associated with Anglo-Indian cooking, with roots in South Indian cuisine. Its name is commonly linked to a Tamil phrase meaning pepper water, and versions vary widely in ingredients and texture.

This version gets body from lentils and coconut milk, while apple adds a mild sweetness alongside the spices. Rice, chicken, raisins and cilantro make each bowl a substantial combination of savoury, sweet and fresh flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 9g protein, 26g carbs, 15g fat.

The listed per-serving nutrition is 265 kcal, with 9 g protein, 26 g carbohydrate and 15 g fat. Lentils, rice and raisins contribute carbohydrates, while butter and coconut milk provide much of the fat; chicken and lentils contribute protein. For a more balanced plate, serve it with a generous portion of vegetables alongside the bowl.

Build flavour in stages

Vegetable base: Sauté the onion, celery, carrot and jalapeño first so they begin to soften in the butter. Garlic, ginger, apple and tomato go in next; the shorter cook gives them time to release their flavour without losing their character.

Spices and lentils: Give the spices, thyme and lentils a brief sauté before adding stock. This step coats the lentils in the seasoning and helps the spices bloom in the hot butter.

Choose and cook the lentils

Red or yellow lentils: Either works here, and both soften into the soup as they cook. Rinse them before adding if needed, and check that they are tender before blending.

Simmer gently: Once the stock boils, reduce the heat to medium or medium-low. A steady simmer for about 30–40 minutes cooks the lentils through without requiring a rolling boil.

Get a smooth texture

Blend carefully: Purée the soup until smooth with a blender or an immersion blender. If using a countertop blender, work in batches and follow its instructions for blending hot liquids.

Finish with coconut milk: Stir it in after the purée has had its final 2-minute simmer. Taste and adjust the seasoning before serving.

Make the toppings count

Rice and chicken: The rice sits at the base of each bowl, with shredded roasted chicken added over the soup. Keep them ready before ladling so the bowls can be assembled while the soup is hot.

Raisins and cilantro: A small sprinkle of golden raisins brings a sweet contrast, while chopped cilantro adds a fresh finish. Freshly cracked black pepper completes the serving.

Plan around the cooking time

The stated total time is 90 minutes, including about 30–40 minutes of simmering. Allow time for the vegetables to cook, the soup to be puréed and the toppings to be prepared.

The soup base is made in one pot, but the rice and roasted chicken are listed as cooked ingredients. Have them ready separately so the final assembly is straightforward.

What to serve with it

This recipe already includes rice and chicken, so it can be served as a complete meal in a bowl. If you want something alongside it, offer a simple salad or plain vegetables to add a crisp, fresh contrast without competing with the spices.

Recipe notes & tips

• Dice the vegetables and apples to a similar size so they cook at a similar pace.
• Keep the heat at a gentle simmer after adding the stock.
• Check that the lentils are fully tender before blending.
• Blend in batches if using a countertop blender, taking care with the hot soup.
• Taste the puréed soup after adding coconut milk and adjust the seasoning before serving.
• Set out the toppings before ladling so every bowl can be finished while hot.

Variations

• Adjust the heat: Use less jalapeño for a milder bowl or retain more of its seeds for extra heat.
• Use another rice: Serve with cooked basmati rice if jasmine rice is unavailable.
• Change the protein: Replace the chicken breast with another cooked, shredded chicken portion.
• Make it vegetarian: Use vegetable stock and leave out the chicken.
• Add extra herbs: Finish with more chopped cilantro for a fresher topping.

Common mistakes to avoid

• Boiling hard: A rolling boil can make the lentils cook unevenly; lower the heat to a steady simmer.
• Blending too soon: Undercooked lentils will not purée smoothly; simmer until they are tender first.
• Filling the blender: Hot soup can expand as it blends; process it in batches and follow the blender's hot-liquid guidance.
• Skipping the final taste: Coconut milk changes the seasoning balance; adjust salt and pepper after stirring it in.
• Leaving the toppings until later: Have the rice and garnishes ready before serving so the soup does not cool while you assemble the bowls.

How to store

Store leftover soup separately from the rice and toppings in covered containers in the fridge for up to 3 days. Reheat the soup gently in a saucepan until hot, stirring occasionally, and assemble with freshly warmed rice, chicken and toppings.

Frequently asked questions