Springs Fireplace Mulligatawny Soup

This Mulligatawny soup is inspired by our favorite Indian takeout order, and reimagined with a Springs Fireplace twist! 

Mulligatawny is an Anglo-Indian recipe, adapted by the British from traditional South Indian dishes like rasam, a spiced lentil-based stew. Its name comes from the Tamil words “milagu thanni,” meaning “pepper water.” Over time, the dish evolved to suit British tastes, incorporating ingredients like meat, cream, and additional vegetables.

In this version, despite the addition of coconut milk, we cling more closely to the essence of a traditional Ayurvedic soup, emphasizing wholesome, warming spices. Charapita chili lends a gentle heat beneath the rich flavors of mustard seed, curry, turmeric, and cumin. Sweet leeks provide a subtle, onion-like base, though more traditional ingredients like apple and celery can be substituted or added for a slightly different flavor profile. 

This hearty, flavor-packed soup is perfect for brightening up a chilly winter afternoon or evening.

Servings: 4 

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Total Time: 25 minutes 

Ingredients

Base:

Spices:

Liquids:

Garnish:

Instructions:

1. Toast Mustard Seeds, Curry Leaves, and Charapita:

2. Sauté Aromatics:

3. Cook Vegetables and Lentils:

4. Optional Blending:

Season and Garnish:

Lauren Jarvis co-founded Springs Fireplace, a family-run farm and spicy condiment brand based in the Hamptons.

If you are a pepper connoisseur visit: https://www.springsfireplace.com/products/charapita