Mulligatawny Soup by The Clean Tribe

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  • 3 Tbs of Mr Fitzpatrick's Ginger cordial
  • 1/4 cup of coconut oil
  • 1 brown onion, chopped
  • 1 carrot diced
  • 1 can of tomatoes
  • 1 red chilli
  • 2 small apples, peeled, cored and diced.
  • 3 cloves of minced garlic
  • 1 Tbs curry powder
  • 1/2 Tsp of ground cumin
  • 1/2 Tsp cinnamon
  • 1/2 Tsp dried thyme
  • 1/2 Tsp of turmeric
  • 1/4 Tsp ground cardamon
  • 1/2 cup of red lentils
  • 3/4 cup of coconut milk
  • 3 cups of vegetable broth
  • Tbs of Tamarind paste (juice of 1/2 a lemon is an acceptable replacement)
  • * 1/2 Tsp of salt
  • * 1/4 Tsp of black pepper


  1. Melt the coconut oil in a large heavy bottomed saucepan over medium-high heat. Add the onion, carrot, and chilli, then saute for 4 to 5 minutes or until the onions have softened, but not coloured.
  2. Add the garlic, ginger cordial, apples, and tomatoes to the pot. Cook for 3 minutes, then add in all of the spices and toss to coat.
  3. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
  4. Let cool slightly then puree about 50% of the ingredients using a hand blender, or by transferring a portion of the contents to the pan to a standard blender. This leaves some of the chunks whole, adding a nice texture and consistency to the soup.
  5. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust seasoning if needed.
  6. Serve topped with a swirl of coconut milk, cashews and coriander.

Recipe creation and photography by thecleantribe

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Mr Fitzpatrick's Vintage Cordial
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Food, Savoury, Vegan