Mulligatawny Soup...comfort food from the heart

A superb curried Indian soup made with healthy spices and vegetables. You can spice and season this to your hearts content. I add cayenne pepper cos I like it hot but it is just as tasty without. You can also add more veges. Capsicum and celery are a favourite in my house.

Great with naan bread or over rice.......Yummm enjoy!!


  • 2 tablespoons ghee/ butter
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 4 tablespoons curry powder
  • 6 cups vegetable broth, or more as needed
  • 4 small potatoes, diced
  • 1 ½ cups red lentils
  • ½ pound peeled baby carrots
  • 1 440ml can coconut milk
  • 4 tablespoons lemon juice
  • 4 tablespoons chopped fresh coriander (optional)
  • 2 tablespoons tamarind concentrate

Heat ghee in a large pot over medium heat. 

Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. 

Add vegetable stock, potatoes, lentils, and carrots and bring to a simmer. 

Cook until carrots are tender, 15 to 20 minutes.
Remove from heat and puree soup with a stick blender until as chunky or smooth as you like it.

Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate.

Stir until heated through, 3 to 5 minutes. Do not boil.

Serve with fresh coriander and a swirl of unsweetened yoghurt.

Perfect comfort on a cold day


Take care of your body. It’s the only place you have to live.

Jim Rohn