14 Delicious Chef John’s Mulligatawny Soup Recipes

Ready to spice up your soup game? Chef John’s Mulligatawny Soup is a delightful blend of rich flavors and comforting warmth, perfect for any home cook looking to explore the vibrant world of soups. Whether you’re craving something hearty for dinner or a cozy bowl to brighten your day, these 14 recipes promise to deliver. Dive in and discover your new favorite bowl of goodness!

Classic Chef John’s Mulligatawny Soup

Overwhelm your taste buds with this bold, aromatic soup that’s a hug in a bowl. Perfect for those chilly nights or when you’re craving something with a kick.

Ingredients

• 2 tbsp butter (or any neutral oil)
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup coconut milk
• 1 tbsp lemon juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
3. Stir in garlic, curry powder, cumin, coriander, and cayenne. Cook for 1 minute until fragrant.
4. Add lentils and broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until lentils are tender.
5. Blend half the soup for a creamy texture, or leave it chunky if preferred.
6. Stir in coconut milk and lemon juice. Season with salt to taste.
7. Garnish with fresh cilantro before serving.

Bursting with flavors, this soup is creamy, spicy, and utterly comforting. Serve with a side of naan or over a bed of rice for an extra hearty meal.

Spicy Chef John’s Mulligatawny Soup

Ever craved a soup that punches above its weight? Spice up your life with this bold, aromatic mulligatawny that’s as easy as it is unforgettable.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 tbsp curry powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 cup red lentils, rinsed
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 can (14 oz) coconut milk
• 1 tbsp lemon juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables soften.
3. Stir in curry powder, cumin, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add lentils and chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until lentils are tender.
5. Blend half the soup for a creamy texture, then return to the pot.
6. Stir in coconut milk and lemon juice. Simmer for 5 minutes. Season with salt.
7. Garnish with fresh cilantro before serving.

Ladle this velvety soup into bowls and watch it disappear. The heat from the cayenne dances with the creamy coconut, while the lentils add a hearty backbone. Serve with naan for the ultimate comfort meal.

Creamy Chef John’s Mulligatawny Soup

Kick off your culinary adventure with this velvety, spice-packed bowl that’s a hug in disguise. Bold flavors and creamy textures collide, making it a standout dish for any season.

Ingredients

• 2 tbsp unsalted butter (or any neutral oil)
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 cup red lentils, rinsed
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup coconut milk
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Melt butter in a large pot over medium heat. Tip: Keep the heat medium to avoid burning the butter.
2. Add onion, carrot, and celery. Cook for 5 minutes until softened. Tip: Stir occasionally for even cooking.
3. Stir in garlic, curry powder, cumin, coriander, and cayenne. Cook for 1 minute until fragrant.
4. Add lentils and broth. Bring to a boil, then reduce heat to low. Simmer for 20 minutes until lentils are tender. Tip: Skim off any foam that forms on top.
5. Blend the soup until smooth using an immersion blender. Alternatively, carefully transfer to a blender in batches.
6. Stir in coconut milk and lemon juice. Season with salt to taste. Simmer for another 5 minutes.

This soup boasts a silky texture with a kick of warmth from the spices. Serve with a dollop of yogurt and a sprinkle of fresh cilantro for an extra layer of flavor.

Vegan Chef John’s Mulligatawny Soup

Get ready to dive into a bowl of comfort with this vegan twist on a classic. **Vegan Chef John’s Mulligatawny Soup** packs a punch with bold spices and creamy textures that’ll have you coming back for seconds.

Ingredients

• 2 tbsp coconut oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 cup diced carrots
• 1 cup diced celery
• 1 apple, peeled and diced (adds a sweet crunch)
• 1 tbsp curry powder (adjust to taste)
• 1 tsp turmeric
• 1/2 tsp cumin
• 4 cups vegetable broth
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add onions, garlic, and ginger. Sauté for 3 minutes until fragrant.
3. Stir in carrots, celery, and apple. Cook for 5 minutes until slightly softened.
4. Mix in curry powder, turmeric, and cumin. Toast spices for 1 minute to unlock flavors.
5. Pour in vegetable broth and add lentils. Bring to a boil, then reduce heat to simmer for 20 minutes.
6. Blend half the soup for creaminess, then return to pot.
7. Stir in coconut milk and simmer for another 5 minutes. Season with salt.
8. Garnish with fresh cilantro before serving.

Unbelievably creamy with a hint of sweetness from the apple, this soup’s a texture dream. Serve with a side of naan or over rice for an extra hearty meal.

Slow Cooker Chef John’s Mulligatawny Soup

Just when you thought your slow cooker couldn’t get any more legendary, here comes a soup that’s a total game-changer. Bold flavors, minimal effort—let’s dive in.

Ingredients

• 1 tbsp butter (or any neutral oil)
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup coconut milk
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Melt butter in a skillet over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic, curry powder, cumin, ginger, and cayenne pepper. Stir for 1 minute until fragrant.
3. Transfer the mixture to your slow cooker. Add lentils and chicken broth. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until lentils are tender.
5. Stir in coconut milk and lemon juice. Season with salt to taste. Cook for an additional 10 minutes on HIGH.
6. Use an immersion blender to puree the soup to your desired consistency. Tip: For a chunkier texture, blend only half the soup.

Mulligatawny soup is a creamy, dreamy blend of spices and comfort. Serve it with a dollop of yogurt and a sprinkle of fresh cilantro for an extra pop of flavor. Perfect for those chilly evenings when you crave something hearty yet wholesome.

Instant Pot Chef John’s Mulligatawny Soup

Whip up a storm in your kitchen with this Instant Pot Mulligatawny Soup—bold flavors, minimal fuss, and maximum comfort in every spoonful.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional for heat)
• 1 cup red lentils, rinsed
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup diced apples (peeled or unpeeled, your choice)
• 1/2 cup coconut milk (full-fat for creaminess)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ mode. Heat the olive oil.
2. Add onions, carrots, and celery. Sauté for 5 minutes until softened.
3. Stir in garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add red lentils and chicken broth. Stir to combine.
5. Secure the lid. Set to ‘Manual’ high pressure for 10 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Stir in diced apples and coconut milk. Let sit for 5 minutes to soften the apples.
8. Season with salt to taste. Garnish with fresh cilantro before serving.

Dive into a bowl of this creamy, aromatic soup where the sweetness of apples meets the warmth of curry. Perfect with a side of naan or over steamed rice for a heartier meal.

Gluten-Free Chef John’s Mulligatawny Soup

Bold flavors meet comfort in this gluten-free twist on Chef John’s Mulligatawny Soup. Perfect for any season, it’s a hearty, spice-packed bowl that promises to delight.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 4 cups chicken broth (gluten-free)
• 1 cup diced apples (peeled)
• 1 cup cooked chicken, shredded
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic, curry powder, cumin, and ginger. Cook for 1 minute until fragrant.
4. Pour in chicken broth, bring to a boil, then reduce heat to simmer for 15 minutes.
5. Add diced apples and shredded chicken. Simmer for another 5 minutes.
6. Stir in coconut milk, then season with salt and pepper. Heat through for 2 minutes.
7. Remove from heat and let sit for 5 minutes before serving.

Velvety coconut milk balances the spice, while apples add a subtle sweetness. Serve with a sprinkle of fresh cilantro or a side of gluten-free bread for dipping.

Low-Carb Chef John’s Mulligatawny Soup

Unleash a flavor bomb with this low-carb twist on a classic. Chef John’s Mulligatawny Soup packs a punch with bold spices and creamy texture—no carbs, no compromise.

Ingredients

• 2 tbsp coconut oil (or any neutral oil)
• 1 cup diced chicken breast (skinless, for leaner option)
• 1/2 cup diced onions (yellow for sweetness)
• 1/4 cup diced carrots (for a hint of crunch)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp curry powder (adjust to spice preference)
• 4 cups chicken broth (low-sodium recommended)
• 1/2 cup coconut milk (full-fat for creaminess)
• 1 tbsp lemon juice (freshly squeezed)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Heat coconut oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced chicken breast, cook until no pink remains (about 5 minutes), stirring occasionally.
3. Toss in onions and carrots, sauté until onions are translucent (3-4 minutes).
4. Stir in garlic and curry powder, cook until fragrant (30 seconds), don’t let it burn.
5. Pour in chicken broth, bring to a boil, then reduce heat to simmer (low bubble) for 15 minutes.
6. Add coconut milk and lemon juice, simmer for another 5 minutes to blend flavors.
7. Season with salt, taste and adjust if needed—remember, you can always add more.

Expect a velvety soup with layers of spice and a tangy finish. Serve with a sprinkle of fresh cilantro or a dollop of Greek yogurt for an extra kick.

High-Protein Chef John’s Mulligatawny Soup

Raid your pantry for this High-Protein Mulligatawny Soup—**packed with flavor** and **ready in a flash**. Chef John’s twist on the classic will **keep you full** and **impress your taste buds**.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced chicken breast (sub tofu for vegetarian)
• 1/2 cup diced carrots (about 1 medium)
• 1/2 cup diced celery (about 2 stalks)
• 1/2 cup diced onion (about 1 small)
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1/2 tsp ground cumin
• 4 cups chicken broth (or vegetable broth)
• 1/2 cup red lentils, rinsed
• 1/2 cup coconut milk (full-fat for creaminess)
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

1. **Heat olive oil** in a large pot over medium heat until shimmering, about 1 minute.
2. **Add chicken** and cook until no longer pink, about 5 minutes. Remove and set aside.
3. **Sauté carrots, celery, and onion** in the same pot until softened, about 5 minutes.
4. **Stir in garlic, curry powder, and cumin** and cook until fragrant, about 30 seconds.
5. **Pour in broth and lentils**, bring to a boil, then reduce heat and simmer for 15 minutes.
6. **Add coconut milk and cooked chicken**, simmer for another 5 minutes. Season with salt and pepper.
7. **Garnish with cilantro** if desired and serve hot.

Get ready for a **creamy, hearty** soup with a **spicy kick**. Serve with a side of naan or over rice for a **complete meal**.

Quick and Easy Chef John’s Mulligatawny Soup

Transform your dinner routine with this lightning-fast twist on a classic. **Quick and Easy Chef John’s Mulligatawny Soup** packs bold flavors in under 30 minutes—perfect for those ‘what’s for dinner?’ nights.

Ingredients

• 2 tbsp butter (or any neutral oil)
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1/2 tsp ground cumin
• 4 cups chicken broth
• 1 cup diced apples (peeled or unpeeled)
• 1 cup cooked chicken, shredded
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Melt butter in a large pot over medium heat. Tip: Keep the heat medium to avoid burning the butter.
2. Add onions, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic, curry powder, and cumin. Cook for 1 minute until fragrant. Tip: Blooming spices in fat unlocks their full flavor.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Add apples and chicken. Simmer for another 5 minutes. Tip: The apples should be tender but not mushy.
6. Stir in coconut milk. Season with salt and pepper. Simmer for 2 minutes.
7. Garnish with fresh cilantro before serving.

Bursting with creamy coconut and warm spices, this soup’s a cozy hug in a bowl. Serve with a side of naan for dipping, or over rice for a heartier meal.

Authentic Indian Chef John’s Mulligatawny Soup

Transform your dinner game with this bold, flavor-packed Mulligatawny soup that’s got all the warmth and spice you crave.

Ingredients

• 1 tbsp ghee (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder (adjust to taste)
• 1/2 cup red lentils, rinsed
• 4 cups chicken broth (vegetable broth for a vegetarian version)
• 1 cup diced carrots
• 1 cup diced apples (use tart varieties for balance)
• 1/2 cup coconut milk (shake the can well before opening)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a large pot over medium heat until shimmering.
2. Add onions, garlic, and ginger. Sauté for 3 minutes until onions are translucent.
3. Stir in curry powder and cook for 1 minute to bloom the spices.
4. Add lentils, broth, carrots, and apples. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
6. Blend half the soup for a creamy texture, then return to the pot.
7. Stir in coconut milk and heat through for 2 minutes. Season with salt.
8. Garnish with cilantro before serving.

Perfectly creamy with a hint of sweetness from the apples, this soup is a riot of flavors. Serve with a side of naan for dipping, or over steamed rice for a heartier meal.

Chef John’s Mulligatawny Soup with Chicken

Ready to dive into a bowl of comfort with a twist? Chef John’s Mulligatawny Soup blends creamy coconut, tender chicken, and a kick of curry for a meal that’s anything but ordinary.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp curry powder (adjust to taste)
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional for heat)
• 1 apple, peeled and diced
• 1/2 cup red lentils, rinsed
• 4 cups chicken broth
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in garlic, curry powder, cumin, and cayenne. Cook for 1 minute until fragrant.
4. Add apple, lentils, chicken broth, and coconut milk. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until lentils are tender.
5. Return chicken to the pot. Simmer for another 5 minutes to heat through. Season with salt to taste.
6. Garnish with fresh cilantro before serving.

Silky coconut milk meets the earthy warmth of curry in every spoonful. Serve with a side of naan for dipping, or top with extra cilantro for a fresh contrast.

Chef John’s Mulligatawny Soup with Lentils

Get ready to spice up your soup game with this hearty, flavor-packed bowl that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 tbsp curry powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional for heat)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp lemon juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic, curry powder, cumin, coriander, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add lentils and vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally, until lentils are tender.
5. Pour in coconut milk and lemon juice. Simmer for another 5 minutes. Season with salt to taste.
6. Garnish with fresh cilantro before serving.

Perfectly creamy with a kick, this soup pairs amazingly with a slice of crusty bread or over a bed of steamed rice for extra heartiness.

Chef John’s Mulligatawny Soup with Coconut Milk

Viral for a reason, this soup blends bold spices and creamy coconut milk into a bowl of pure comfort. **Grab your spoon**—it’s time to dive in.

Ingredients

• 2 tbsp butter (or any neutral oil)
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 can (14 oz) coconut milk
• 1 tbsp lemon juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. **Melt butter** in a large pot over medium heat.
2. **Add onion, carrot, and celery.** Cook until softened, about 5 minutes.
3. **Stir in garlic, curry powder, cumin, cinnamon, and cayenne.** Cook for 1 minute until fragrant.
4. **Add lentils and broth.** Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until lentils are tender.
5. **Blend soup** until smooth using an immersion blender or in batches with a regular blender.
6. **Stir in coconut milk and lemon juice.** Heat through but do not boil.
7. **Season with salt** to taste.
8. **Garnish with cilantro** before serving.

Now, the soup’s velvety texture and rich, spicy-sweet flavor are ready to wow. **Next level?** Serve with a side of naan for dipping or top with a dollop of yogurt for a cool contrast.

Conclusion

Variety is the spice of life, and our roundup of 14 Delicious Chef John’s Mulligatawny Soup Recipes offers just that! From classic to creative, there’s a version for every taste. We’d love for you to try these comforting bowls, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!