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    Home » Soups

    Vegetarian Mulligatawny Soup | Instant Pot & Stovetop recipe

    Published: Oct 4, 2021 · Modified: Dec 3, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 17 Comments

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    Jump to Recipe

    Looking for a warm and hearty meal that can be made in minutes? Here is Vegetarian Mulligatawny Soup with layers of authentic flavors that are loaded with nutritious veggies. This healthy low-carb recipe uses cauliflower rice and coconut milk to create creamy and satisfying textures and is perfectly spiced with turmeric and garam masala.

    mulligatawny soup served in 2 bowls with bread on the side
    Jump to:
    • What is Mulligatawny
    • Origins of Mulligatawny Soup
    • Variations
    • Ingredients to Make Vegetarian Mulligatawny Soup
    • How to Make Veg Mulligatawny Soup
    • Serving
    • Storing
    • FAQ
    • More Instant Pot Soup Recipes
    • Recipe

    What is Mulligatawny

    Legend has it that the word Mulligatawny has a very interesting origin during the British Raj with its unique British pronunciation. The word Mulligatawny comes from the Tamil words "milagay" or "milagu" which means pepper and "tanni" meaning water. So this soup literally means "pepper water." Traditionally the textures are similar to a "Rasam" which is a spicy soup popular in southern India. While the Mulligatawny soup now has many versions, the restaurant version with veggies and rice has now become more popular in the rest of the world.

    After I shared my Instant Pot chicken mulligatawny soup, I received a lot of requests for a vegetarian version. So here it is, a gluten-free, vegan version of the Mulligatawny soup with all plant-based ingredients and still with the same authentic flavors. And if you love vegetarian soups, here is how to make spicy miso ramen.

    mulligatawny soup with bread on the side

    Origins of Mulligatawny Soup

    Today, mulligatawny soup is a staple on menus at Indian restaurants. But where did it originate? The earliest records of this recipe tell us that this soup became popular with the British when England occupied India. As the soup grew in popularity, it made its way to Indian restaurants in the UK and then eventually appeared in the USA as well.

    Variations

    • I made it in the Instant Pot, but you can make this soup on the stove. If you want to make it on the stove the directions are very similar. Just cook the soup to boiling and then simmer it for 20 minutes, stirring it frequently.
    • Traditionally, this soup uses ingredients like lentils, potatoes, rice, and heavy cream. To make a lower-carb (and vegetarian) version, I made a lot of substitutions.
    • I used coconut milk instead of heavy cream and cauliflower in place of the potatoes and rice. Everything else is basically the same.
    • If you are on the keto diet, this recipe uses apples and carrots - both have too many carbs to make this a keto-friendly meal. You can just leave out the apples and replace the carrots with radishes.
    • You can substitute fresh chopped parsley for the garnish if you don't like the taste of cilantro.
    2 bowls of mulligatawny soup

    Ingredients to Make Vegetarian Mulligatawny Soup

    This soup uses all whole, plant-based ingredients. Here is what I used in my soup:

    • Veggies - Yellow Onion, garlic, celery, apple, carrots, and cauliflower
    • Lentils - Masoor dal
    • Broth - Low sodium vegetable broth
    • Spices - Garam Masala & Turmeric
    • Unsweetened Coconut Milk

    How to Make Veg Mulligatawny Soup

    Here are my step-by-step instructions:

    • Add oil to the Instant Pot, set it to "sauté mode" and then sauté the onion, garlic, and celery for one minute (photos 1 and 2)
    photos 1 and 2 showing sauteing of aromatics
    • Add the apple, carrots, cauliflower, and lentils. Then, add the spices and the broth and give it a quick stir (photos 3 and 6)
    veggies, spices and broth in the Instant Pot
    • Pressure cook on high for 6 minutes, followed by 5 minutes of natural pressure release. You can also choose to do a full natural pressure release.
    • Blend the soup with a hand blender or immersion blender. If you like your soup to have a heart texture, only blend it for 10 seconds. If you want it creamier, blend for an entire minute.
    • Stir in the coconut milk and garnish with the cilantro. Serve it hot.
    cooked soup in the Instant Pot

    Serving

    Serve hot soup as is or with a side of steamed rice or sliced baguette. This soup makes for a perfect vegetarian lunch meal and also packs well as a lunch box.

    Storing

    Store any leftovers in the refrigerator for up to 5 days. To reheat simply microwave or reheat on the stovetop. The leftover soup will get thicker as the lentils absorb a lot of the liquids. You can always thin out the soup by adding some more broth or hot water and salt to taste.

    FAQ

    Why isn't my soup very thick?

    This soup uses red lentils AKA masoor daal. As with any dal recipe, the soup will thicken as it cools down.

    How do I make my soup thinner?

    If you notice that it is too thick for your liking, you can add more water as needed.

    What's the best way to store the soup?

    The best way to store the soup is in an airtight container in the refrigerator. You might notice the soup separating, this is normal. Reheat it on the stove and add more water to make it thinner if you need.

    What do you serve with mulligatawny soup?

    This is typically served over a bed of hot rice or with some hot naan bread. If you want to keep it lower-carb, you can serve it with cauliflower rice and your favorite keto-friendly bread made with almond flour.

    More Instant Pot Soup Recipes

    • EASY Lasagna Soup
    • Pasta Fagioli Soup
    • Vegetarian French Onion Soup
    • Lemon Coriander Soup with Tofu

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    2 bowls of mulligatawny soup
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    4.84 from 25 votes

    Mulligatawny Soup | Low Carb Vegetarian

    This vegetarian mulligatawny soup is a lower-carb version of a restaurant favorite. It features cauliflower rice and coconut milk.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Appetizer, Main Course, Soup
    Cuisine: Indian
    Servings: 4
    Calories: 231kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    • 1 tablespoon oil
    • ½ cup yellow onion finely diced
    • 1 tablespoon garlic minced
    • ½ cup celery sticks thinly sliced
    • ½ cup apple diced
    • ½ cup carrots peeled and sliced
    • 2 cups cauliflower cut into small inch florets
    • ⅓ cup masoor dal rinsed and drained
    • 2 cups low sodium vegetable broth
    • 1 teaspoon garam masala
    • ¼ teaspoon ground turmeric
    • 1 teaspoon black pepper
    • 1 teaspoon kosher salt
    • ¾ cup coconut milk unsweetened
    • ¼ cup cilantro chopped

    Instructions

    • Set the Instant Pot to saute mode and heat oil. Add onion, garlic and celery. Saute for a minute
    • Add apple, carrots, cauliflower and masoor dal. Add salt, black pepper, turmeric and garam masala. Add the broth and give a quick stir. Pressure cook for 6 minutes followed by 5 mins of natural pressure release or you can do a full natural pressure release
    • Using a hand blender, blend the soup. If you like hearty texture blend only for 10 seconds. If you like it creamy, blender for a minute
    • Stir in coconut milk. Garnish with cilantro and serve hot

    Video

    Notes

    Stovetop Recipe:
    • In a heavy bottomed pot or a dutch oven heat oil. Add onion, garlic and celery. sauté for a minute
    • Add apple, carrots, cauliflower and masoor dal. Add salt, black pepper, turmeric and garam masala. Add the broth and give a quick stir. Cook covered on medium heat for 30 minutes are until all the veggies are cooked soft
    • Using a hand blender, blend the soup. If you like hearty texture blend only for 10 seconds. If you like it creamy, blender for a minute
    • Stir in coconut milk. Garnish with cilantro and serve hot

    Nutrition

    Calories: 231kcal | Carbohydrates: 21g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Sodium: 661mg | Potassium: 617mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2797IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Rahul Thomare says

      November 30, 2021 at 12:26 pm

      Excellent recipe. Not sure how I feel about apples in my soup.5 stars

      Reply
      • Archana says

        December 01, 2021 at 9:41 pm

        Thank you! Give it a try.

        Reply
    2. Syd says

      January 03, 2022 at 11:16 pm

      Holy moly this is sooo good!
      My friend is vegetarian and I am not. She was coming over for lunch, and so I made this served with a baguette and we both agreed this was one of the best soups we’ve had in a while.

      Thanks so much. I think this might become a weekly meal for me.5 stars

      Reply
      • Archana says

        January 04, 2022 at 3:17 pm

        You are welcome!

        Reply
    3. Erin says

      January 09, 2022 at 1:16 pm

      I love all your recipes so much! I usually like mulligatawny with a little (sometimes a lot) kick. Can you please tell me what spicy ingredients work best to kick up heat in this soup? Thank you

      Reply
      • Archana says

        January 09, 2022 at 1:46 pm

        I would suggest adding spicy red chili powder or cayenne pepper for a spicy kick. You can also add 1 or 2 diced serrano peppers along with other veggies.

        Reply
        • Erin says

          January 15, 2022 at 11:00 am

          Thank you so much!

          Reply
    4. Lindsey says

      January 14, 2022 at 2:46 am

      This soup is so delicious! I used leeks instead of onion and increased the recipe a bit by using 1 cup of lentils and a whole can of coconut milk. I also added a tsp of hot curry powder. It's definitely a keeper!5 stars

      Reply
      • Archana says

        January 15, 2022 at 11:52 am

        Thank you for the feedback and love your variation.

        Reply
    5. P O'Carroll says

      February 24, 2022 at 10:50 am

      I've made this twice in the past week. It is soooo easy and incredibly tasty. Had to tone down the spices a bit as my guy found it too spicy. Thank you so much!5 stars

      Reply
      • Archana says

        February 25, 2022 at 7:12 pm

        Thank you! Yes spices can be adjusted to taste.

        Reply
    6. Neha says

      May 10, 2022 at 8:41 am

      Your receipe looks yumm. Just a question, what can I use instead of orange masoor dal..?

      Thanks

      Reply
      • Archana says

        May 10, 2022 at 9:17 am

        You can use Toor Dal.

        Reply
    7. Maneesha says

      May 22, 2022 at 9:34 pm

      Excellent recipe, Archana! After I used the immersion blender, I was quite pleased with the consistency, so I omitted the coconut milk and added some.fresh lemon juice, and the soup was amazing! I have seen this soup on some Indian restaurant menus and wondered what it like,.so thank you for introducing me to it and teaching me how to make it! I love your Indian recipes!5 stars

      Reply
      • Archana says

        May 23, 2022 at 6:42 pm

        Thank you Maneesha! I love your variation and I am glad you enjoyed this restaurant favorite recipe.

        Reply
    8. Sage says

      October 04, 2022 at 7:52 pm

      What kind of apple do I use?

      Reply
      • Archana says

        October 05, 2022 at 9:44 pm

        Tart apples work nicely in this recipe.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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