Best Vegan Mulligatawny Soup

Mulligatawny started as an Anglo-Indian invention, a Tamil pepper-water turned colonial soup. This version goes vegetable-forward, with chickpeas and root vegetables doing the work that meat usually does in older versions. The result is hearty enough for a meal and reads as comforting rather than rich.

Turmeric, coriander, fresh red chili, and a pinch of cayenne bloom in hot ghee before any liquid hits the pot. That brief saute is what unlocks the spices, so do not skip past it. Add the vegetable stock and chopped vegetables, simmer until tender, then stir in grated coconut and coconut milk for body.

The finish matters. After blending the whole pot smooth, you stir in lemon juice and fresh cilantro off the heat. The acidity brightens what is otherwise a dense, spiced soup, and the cilantro keeps it tasting fresh.

Like most curries, it gets better overnight as the spices settle.

Pro Tips

• Swap the ghee for coconut oil to make this fully vegan. The title says vegan but the ingredient list calls for ghee, so the substitution is required if you are strict about it.
• Bloom the spices in hot fat for at least 2 minutes. Pale turmeric and raw coriander taste bitter, fully bloomed they go nutty and warm.
• Use canned chickpeas if you are short on time. Add them with the coconut milk so they warm through without breaking apart.
• Cool the soup slightly before blending. Hot liquid in a sealed blender builds steam and blows the lid.

Variations

• Add a green apple, grated, in the last 5 minutes for the traditional sweet note found in some mulligatawnies.
• Stir in cooked basmati rice at the end instead of blending fully smooth for a more rustic bowl.
• Garnish with a swirl of coconut cream and a sprinkle of toasted coconut flakes for restaurant-style finish.