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Mulligatawny Soup

  • Author: Tessa
  • Total Time: 1 hour
  • Yield: about 6 servings 1x


Simmered apples add a subtle, sweet finish to this one-pot, Indian-inspired classic that features signature Indian spices and lots of big, aromatic flavors.


  • 1516 oz. firm tofu, pressed and cut into 1 x 1 x 1/2″ squares
  • 5 T vegetable, coconut, or peanut oil, divided
  • Sea salt
  • Fresh ground black pepper
  • 2 C diced sweet onion
  • 4 medium carrots, quartered lengthwise and sliced 1/4″ thick
  • 1 C chopped celery (about 6 stalks)
  • 34 cloves garlic, finely grated
  • 1/2 T finely grated ginger (peeled first)
  • 1 heaping T curry powder
  • 1/4 t cayenne pepper
  • 6 C vegetable stock or broth
  • 1 large Granny Smith apple, peeled and diced small
  • 1 C cooked brown Basmati rice
  • 1/2 can full fat coconut milk (about 1 C)
  • For garnish: yogurt or sour cream, cilantro leaves, lime wedges, red or green onions


  1. Heat 1 1/2 tablespoons oil over medium high in a medium Dutch oven. Add half the tofu, cook relatively undisturbed, turning as each side turns golden, after 4 to 5 minutes. Cook until golden on the other side, another 4 to 5 minutes. Remove to a bowl or baking sheet lined with 2 layers of paper towels and season with salt and pepper. Add 1 1/2 more tablespoons oil to the pan, heat, and fry remaining tofu in the same manner.
  2. Add 2 tablespoons oil to any oil remaining in the pot and heat. Add onion, carrot, and celery and cook until just softened. Add garlic, ginger, curry powder, and cayenne and cook about a minute, until fragrant but not burned. Pour broth in and bring to a boil over high heat. Reduce to a simmer for 5 minutes. Add apples, and simmer about 10 minutes more. Stir in rice, then reduce heat to low. Add coconut milk and stir to combine, then season with salt to taste and lots of fresh ground pepper.
  3. Serve in bowls with the tofu plus any garnishes you like.


I used vegetable oil to fry the tofu, then added 2 tablespoons coconut oil before sauteeing the vegetables.

Prep time does not include pressing tofu or cooking rice. To keep time to a minimum, see suggestions above.

The soup is gluten free and vegan (the latter only if served without sour cream or yogurt).

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Soup
  • Cuisine: Indian