Best Vegan Mulligatawny Soup Recipe for Cozy Meals

If you’re craving a warm, comforting soup that’s bursting with vibrant flavors and happens to be 100% vegan, then this best vegan mulligatawny soup recipe is exactly what you need. Mulligatawny, a classic Anglo-Indian soup, traditionally features a rich blend of spices, vegetables, and lentils, resulting in a hearty and aromatic dish that satisfies both the palate and the soul.

This vegan version is crafted to maintain all the authentic tastes but without any animal products — making it perfect for vegans, vegetarians, or anyone looking to enjoy a wholesome, plant-based meal.

With its creamy coconut milk base, warming curry spices, and nutritious lentils and veggies, this soup is a fantastic way to boost your immune system and lift your spirits on chilly days.

Whether you’re a seasoned cook or a beginner, this recipe walks you through every step to create a luscious, flavor-packed bowl of mulligatawny. Plus, it’s incredibly versatile and easy to customize to your liking.

Let’s dive in and explore why this soup deserves a top spot in your recipe collection!

Why You’ll Love This Recipe

This vegan mulligatawny soup recipe stands out because it perfectly balances comforting creaminess with the exotic warmth of Indian spices. Here’s why it’s sure to become a favorite:

• Rich, Creamy Texture: Thanks to coconut milk, the soup has a silky smooth finish that’s dairy-free but just as indulgent.
• Hearty and Nutritious: Packed with red lentils, carrots, apples, and celery, it’s a filling meal full of fiber, vitamins, and minerals.
• Simple and Accessible Ingredients: Most ingredients can be found in your local grocery store or spice aisle, making it easy to whip up anytime.
• Customizable Spice Level: Whether you prefer mild or spicy, you can adjust the heat with chili powder or fresh chilies.
• Perfect for Meal Prep: This soup stores beautifully and tastes even better the next day, making it ideal for leftovers or freezing.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large apple (preferably tart), peeled and chopped
• 3/4 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice (optional, for serving)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring cups and spoons
• Blender or immersion blender (optional for a smoother texture)
• Ladle for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the garlic and ginger, stirring for 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Sprinkle in the curry powder, cumin, turmeric, and chili powder. Stir constantly for about 1 minute to toast the spices and release their aroma.
4. Add the diced carrots, celery, and apple. Stir to coat the vegetables with the spices, cooking for another 3-4 minutes.
5. Pour in the red lentils and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until the lentils and vegetables are tender.
6. Stir in the coconut milk and cook for another 5 minutes to heat through. If you prefer a smoother soup, use an immersion blender to puree to your desired consistency, or leave it chunky for a heartier texture.
7. Season with lemon juice, salt, and black pepper to taste. Adjust spices as needed.
8. Serve hot, garnished with fresh cilantro. For a more filling meal, ladle over cooked basmati rice.

Tips & Variations

“For an extra layer of flavor, toast your spices in a dry pan before adding them to the soup.”

• Make it Gluten-Free: This recipe is naturally gluten-free, but always check your broth labels to be sure.
• Spice it Up: Add a diced fresh chili or a pinch of cayenne pepper if you love heat.
• Protein Boost: Stir in cooked chickpeas or tofu cubes for extra protein.
• Use Different Lentils: Brown or green lentils work well but may require longer cooking times.
• Make Ahead: The soup tastes even better the next day. Store in an airtight container in the fridge for up to 4 days.

Nutrition Facts

Serving Suggestions

This vegan mulligatawny soup is wonderfully versatile. Serve it simply on its own for a light lunch or dinner, or pair it with:

• Warm naan bread or crusty whole-grain bread for dipping
• A bowl of fragrant basmati rice to soak up the delicious broth
• A fresh side salad with lemon vinaigrette to balance the richness
• Roasted vegetables or sautéed greens for added nutrients and texture

For more vegan comfort food ideas, check out our Jamaican Minced Beef Recipes or vegan-friendly Leche De Pantera Recipe.

Conclusion

This best vegan mulligatawny soup recipe is a true celebration of vibrant spices, wholesome ingredients, and comforting textures. It’s an ideal dish for those chilly days when you want something nourishing yet exciting on your palate.

The combination of lentils, apples, and curry spices brings a delightful twist that’s both satisfying and healthful.

Plus, this recipe’s simplicity and flexibility make it perfect for everyday cooking or special occasions. Whether you’re new to Indian-inspired dishes or a seasoned foodie, this soup will quickly become a staple in your kitchen.

Don’t forget to explore other delicious recipes like our Magic Dough Recipe or the indulgent Lump Of Coal Recipe for even more culinary inspiration!

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