Mulligatawny – Indian Soup Recipe

Mulligatawny soup sprinkled with garam masala, cauliflower and cilantro

Mulligatawny is Kramer’s favorite soup in the infamous Seinfield Soup Nazi episode. No soup for you! Now this isn’t actually the soup nazi’s recipe, but it does share the same name. Mulligatawny translates to “pepper water” in the Indian Tamil dialect, and that is an accurate description – this is one spicy soup. I stuffed this with a bunch of veggies and spices and I’m pretty tempted to toss in some chicken next time. This soup has endless possibilities as far as add-ins go. Eat this with naan, or a samosa, or by itself. I don’t think I have ever used this many spices in one single pot, but let me tell you, this is one of the tastiest soups yet!

Saute onions, garlic, carrots and green chilies with all the spices. Cook until onions look translucent.

Add tomatoes, potatoes, water and chicken broth and bring to a boil. Add lentils and bring back to a boil. Potatoes will be tender and lentils fully cooked when it is ready to mash.

Ingredients – Vegetarian/Vegan option:  use vegetable broth instead of chicken broth

• 1 onion, chopped
• 1 tablespoon olive oil
• 2 teaspoons fresh garlic, grated
• 5 garlic cloves, minced
• 2 green chilies, minced with seeds
• 2 cups chopped carrots
• 2 cups cauliflower, finely chopped
• 1 cup zucchini, thinly sliced
• 1/2 cup cilantro, chopped
• 10 cups chicken broth (substitute vegetable broth if you are vegetarian or vegan)
• 2 cups water
• 1 can coconut milk (I used full fat, but you can use low-fat as well)
• 1 cup red lentils
• 2 cups chopped tomatoes
• 2 cups chopped potatoes
• 1 teaspoon tumeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons ground coriander
• 1 1/2 teaspoon ground cumin
• 1 tablespoon curry
• 1 teaspoon sea salt
• 1 tablespoon tamarind concentrate

Directions

In a large soup pot, saute onions, carrots, green peppers, and garlic with a drizzle of olive oil. Saute the onions until translucent, then add all of your spices and salt. Saute for another 2 minutes over a low heat. Next, add chicken broth, water, potatoes and tomatoes, and bring to a low-boil for 5 minutes, stirring occasionally. Add lentils and bring back to a boil for 15 minutes. Then, lower heat to a simmer, for another 15 minutes. Using a potato masher, mash soup together (if you want a smoother soup, you can blend it in a food processor or blender, but I prefer this semi-chunky). Next, add coconut milk, tamarind concentrate, thinly sliced zucchini, and finely chopped cauliflower. Heat back up to a low boil for a few minutes (2-3) and mix in chopped cilantro. Serve hot. Optional:  For more heat, as in spice, add some red chili flakes to your pot, that should do the trick! Sprinkle bowl with garam masala powder and fresh cilantro.