Vegan Mulligatawny Soup

This vegan Mulligatawny (black pepper water) soup is a popular south-Indian soup. It is spicy and delicious, and the use of butternut squash makes this soup a little sweet.


YouTube: Vegan Mulligatawny Soup


Serves: 4



2 Tablespoons of coconut oil

1/2 cup white onion, minced

1 Tablespoon ginger, peeled and grated

1 jalapeno, seeds and stem removed, roughly chopped

7-8 curry leaves, each leaf torn into two pieces, OPTIONAL

1 teaspoon sea salt

1 cup French lentils

1 teaspoon ground turmeric

1 Tablespoon ground coriander

1 teaspoon freshly ground black pepper

2 cups butternut squash, peeled and diced

4 cups vegetable stock

1/2 cup regular coconut milk

1 Tablespoon lime juice

2 Tablespoons chopped cilantro

1 teaspoon sea salt OR as required



  • In a 4 qt sauce pan over medium heat, add coconut oil.
  • When the oil is hot, add onions, ginger, jalapeños, curry leaves, and sea salt. Stir. Cook for 4-5 minutes. Stir once every minute.
  • Add lentils and ground spices - turmeric, coriander, black pepper. Stir and cook for 3 minutes. Stir often.
  • Add butternut squash and saute for 4-5 minutes.
  • Add vegetable stock and mix. Bring it to a boil.
  • Once the soup has come to a boil, reduce heat to low, cover and cook for 20 minutes.
  • Puree the soup CAREFULLY using a blender, and pour it back into the pot.
  • Add coconut milk, lime juice, cilantro, and adjust salt. Soup is ready to be served.

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