Indian Mulligatawny Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Indian curry soup made with split peas, vegetables, and warm spices like cumin, coriander, and turmeric. Creamy, flavorful, and deeply comforting. Serve as a satisfying meal with rice or bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons canola oil ((or high-heat oil of choice))
- 1 medium onion, (diced)
- 1 1/2 cups carrots, (diced (about 3 carrots))
- 4 garlic cloves, (minced)
- 1 tablespoon freshly grated ginger
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 pound yellow split peas
- 6 cups vegetable broth
- Water, (as needed)
- 1 (14 ounce of 400 gram) can diced tomatoes
- 2 cups broccoli florets ((about 1/2 of a large crown))
- 1 cup frozen peas, (thawed)
- 2 tablespoons lemon juice
- Salt and pepper, (to taste)
- Roasted cashews
- Chopped fresh cilantro
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 40m
- Sodium
- 679mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 825mg
- Calcium
- 58mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 679MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.