Dishoom-Style Mulligatawny Soup

This adaptation captures the rich, aromatic essence of the original favorite using wholesome organic ingredients and creamy coconut milk, free of seed oils.

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Ingredients

  • 1 tbsp organic avocado oil
  • 1 large organic yellow onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground cardamom
  • 1 cup organic red lentils, rinsed
  • 1 cup organic diced carrots
  • 1 cup organic diced celery
  • 1 cup organic diced potatoes
  • 1 can (13.5 oz) full-fat organic coconut milk
  • 4 cups organic vegetable broth
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp honey (optional, for depth)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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What you'll need

Instructions

  1. Heat avocado oil in a large pot over medium heat.
  2. Add diced onion, cumin seeds, and coriander seeds; sauté until the onions are translucent and the spices are fragrant.
  3. Stir in garlic, ginger, turmeric, and cardamom; cook for 1 minute.
  4. Add carrots, celery, potatoes, and red lentils. Stir to coat with the spice mixture.
  5. Pour in the vegetable broth and bring to a rolling boil.
  6. Reduce heat to low, cover, and simmer for 25–30 minutes until the lentils and vegetables are tender.
  7. Partially purée the soup with an immersion blender (leaving some texture), then stir in the coconut milk and honey; season with salt and pepper.
  8. Simmer uncovered for another 5 minutes to thicken slightly before serving.

FAQ

Can this recipe be adapted for dairy-free diets?

Yes, using coconut milk instead of traditional dairy makes it naturally dairy-free.

What is cumin useful in the recipe?

Cumin seeds add a rich, earthy flavor that complements the spices and vegetables in mulligatawny soup.

How can I adjust for those who cannot eat lentils?

You can replace lentils with another protein source such as diced tofu or chickpeas to maintain a balanced meal without grains.

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