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Mulligatawny Soup Recipe


Nadia Marshall

Mulligatawny Soup Recipe
This Indian-style soup is deliciously balanced; with the heating qualities of the carrot, tomato, capsicum and cayenne pepper being tempered by the cooling qualities of the coconut, coconut milk and coriander. It is simultaneously light and easy to digest yet hearty and satisfying – perfect for this time of year as the cooler evenings start to set in.  gluten free



  1. Heat the ghee in a large saucepan and fry off the onions over low heat until soft, transparent and golden. Add the turmeric and ground coriander and briefly fry off before adding the tomato. Cook the tomato until it softens.
  2. Add the potato, carrot, capsicum, cayenne pepper and salt and cook with the lid on, on a low-medium heat for approximately 10 mins, stirring occasionally. When the veggies are starting to stick a little, add all of the boiling water. Bring to the boil and put the lid half on then simmer on low heat for 5-10 mins until the veggies are completely cooked.
  3. Next add the coconut, coconut milk and chickpeas and cook for a further 5 mins. Blend the mixture well with a stick blender until it is smooth, with all lumps removed. Let cool slightly before adding the lemon juice and fresh coriander. Add salt and pepper to taste. Enjoy!
NOTE: As an optional extra, you can add either green beans, tofu at the end, after blending (and before adding the coriander and lemon juice). Simmer on low for a few minutes until cooked. Video URL: Nadia Marshall is an Ayurvedic Consultant & Cook, Health Writer and Director of the Mudita Institute & Health Clinic in Mullumbimby. The Mudita Institute cookbook, “WARMTH” is available as a FREE download from their website at