Eat More Plants: Recipes

Springs Fireplace Mulligatawny Soup

By Lauren Jarvis

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:

2 tablespoons olive oil

1 teaspoon mustard seeds

12 curry leaves

1 Springs Fireplace charapita pepper

1 medium onion, chopped

1/2 medium leek, white and light green parts only, finely sliced

2 garlic cloves, minced

1-inch piece of fresh ginger, grated

2 carrots, diced

3/4 cup split red lentils (masoor dal) or yellow lentils (moong dal), rinsed

1 medium tomato, diced

Spices:

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon Indian curry powder

1/2 teaspoon garam masala

1/8 teaspoon Ceylon cinnamon

Salt and freshly ground black pepper, to taste

Liquids:

4–5 cups vegetable stock

1 cup coconut milk

Garnish:

Fresh cilantro leaves

A squeeze of lemon juice

Cooked rice (optional, for serving)

Instructions:

Toast Mustard Seeds, Curry Leaves, and Charapita:

In a large skillet, heat the olive oil over medium heat.

Add mustard seeds, curry leaves, and garlic. Sauté until fragrant and lightly golden (about 1-2 minutes). Be careful not to burn it.

Add the charapita pepper to the pot, smashing it into the oil with the back of a spoon to release its heat and aroma.

Sauté Aromatics:

Add the chopped onion and leek to the pot. Cook until softened, about 5–7 minutes.

Stir in the garlic, ginger, and spices in this order: turmeric, cumin, coriander, curry powder, garam masala, and cinnamon. Cook for 1–2 minutes, stirring constantly, until aromatic.

Cook Vegetables and Lentils:

Add the diced carrots, tomato, rinsed lentils, and vegetable stock. Stir well and bring to a boil.

Reduce the heat to low and simmer for 25–30 minutes, stirring occasionally, until the lentils are soft and the vegetables are tender.

Optional Blending:

Remove the soup from heat. For a smoother texture, use an immersion blender to partially blend the soup, leaving some texture. Alternatively, skip this step for a chunkier consistency.

Add Coconut Milk:

Stir in the coconut milk and simmer for another 5–10 minutes to let the flavors meld.

Season and Garnish:

Taste and adjust the seasoning with salt, pepper, and a squeeze of lemon juice.

Garnish with fresh cilantro leaves and serve hot. For a heartier meal, serve with cooked rice on the side or stir into the soup.

Add fresh cilantro and serve with cooked rice, if desired.

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

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