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5 from 2 votes
Wooden Table Set with a Bowl of Mulligatawny Soup, Naan and Water Glass of Water
Indian Mulligatawny Soup
Prep Time
20 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs
 

This hearty and flavorful Indian mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas. Flavor-packed and super comforting!

Course: Soup
Cuisine: English, Indian
Servings: 8
Calories: 340 kcal
Author: Alissa Saenz
Ingredients
  • 2 tablespoons canola oil (or high-heat oil of choice)
  • 1 medium onion, diced
  • 1 ½ cups carrots, diced (about 3 carrots)
  • 4 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cumin seed
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • 1 pound yellow split peas
  • 6 cups vegetable broth
  • Water, as needed
  • 1 (14 ounce of 400 gram) can diced tomatoes
  • 2 cups broccoli florets (about ½ of a large crown)
  • 1 cup frozen peas, thawed
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste
For Serving
  • Roasted cashews
  • Chopped fresh cilantro
Instructions
  1. Coat the bottom of a large pot with oil and place it over medium heat.

  2. When the oil is hot, add the onion and carrot. Sweat the veggies for about 5 minutes, until they begin to soften.

  3. Stir in the garlic, ginger, and spices (cumin seed through cayenne pepper). Continue cooking the mixture for about 1 minute, stirring constantly, until very fragrant.

  4. Stir in the split peas and broth. Raise the heat and bring the liquid to a boil.

  5. Lower the heat and allow the soup to simmer until the split peas are very tender.* This should take about an hour to an hour and a half. Add water as the liquid dries up in the pot (I usually add about 2 cups)

  6. Stir in the tomatoes and broccoli and bring the soup back to a simmer. Continue cooking the soup until the broccoli is tender, about 5 minutes.

  7. Stir in the peas and continue cooking the soup for another minute, just to heat them up.

  8. Remove the soup from heat and stir in the lemon juice. Season the soup with salt and pepper to taste, and adjust any other seasonings to your liking.

  9. Ladle the soup into bowls and top it with cashews and cilantro. Serve.

Recipe Notes

* The simmer time will depend on how tender you like your split peas. Optionally, once they become tender, you can blend the soup using a food processor, blender, or immersion blender.

Nutrition information includes 2 tablespoons of cashews per serving.

Nutrition Facts
Indian Mulligatawny Soup
Amount Per Serving (1.5 cups)
Calories 340 Calories from Fat 105
% Daily Value*
Fat 11.7g18%
Saturated Fat 1.9g10%
Sodium 460mg19%
Potassium 390mg11%
Carbohydrates 46.1g15%
Fiber 10.4g42%
Sugar 10.4g12%
Protein 16.2g32%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.