Mulligatawny soup, whose name is derived from the Tamil words milagu thanni meaning “pepper water,” is a dish with South Indian antecedents that evolved during the colonial era when British officers adapted the spiced rasam into a hearty soup by adding lentils, vegetables, and sometimes rice or coconut milk. Over time, it became a classic Anglo-Indian creation, loved for its warming, aromatic, and slightly tangy taste profile that balances spices with creamy comfort. Today, mulligatawny enjoys global popularity, often found on restaurant menus across India, the UK, and beyond, appealing to those seeking an exotic yet familiar flavor. Its health quotient is impressive: made with lentils, it provides plant-based protein and fiber; vegetables contribute vitamins and antioxidants; spices like pepper, cumin, and turmeric aid digestion and immunity. Light yet nourishing, it is considered both restorative and filling, making it suitable as a wholesome starter or a complete meal. Its easy availability ensures it remains a timeless culinary bridge between cultures.

Ingredients
1 large onion, diced small
3-5 garlic cloves, chopped small
2 medium carrots, diced small
1 celery stalk, diced
2 bay leaves (tej patta, brinji elai)
2 tbsp curry powder
1 tbsp garam masala
1 tsp ground coriander (dhania powder, manjal podi)
1/2 tsp dried thyme
1/2 tsp cayenne pepper(optional)
2 tbsp vegetarian bouillon
1/4 cup red lentils, rinsed well
6 cups water
1/2 cup coconut milk
3 tbsp fresh lemon juice
Optional Toppings
Fresh diced tomatoes
Choppedccilantro
Lemon wedges
Mango chutney


Method
Add the onions in a soup pot and saute
Then add the rest of the vegetables and cook for 5 minutes
Stir in the herbs and spices
Lastly add all the remaining ingredients
Cover and simmer for 15 – 20 minutes
If you need to do so, add the optional toppings
Serve with naan
This soup will keep well in a frfrigerator for 5 days
Enjoy!