Mulligatawny Soup Recipe in a Bag

There is a reason why soup for the soul is a saying. Every spoonful of hot Mulligatawny soup brings life and comfort to a person. The world over, soup is what we cook when we need a hot meal fast. Just throw some ingredients in a pot, and let it boil. We’ve made the whole process even faster by prepping the ingredients ahead of time, sticking them in a freezer quality bag and freezing until we are ready to bring on the comfort.

Top half: ingredients for mulligatawny soup in a freezer bag. Bottom half: finished soup in a bowl with flatbread. Image says Freezer Meal Mulligatawny Soup.

Make this soup when you need a hot meal in minutes, and the cold outside begs for soup. If this is not the soup for you, check out our Slow Cooker Tortellini Soup or Roasted Carrot Soup. Chances are we have a soup recipe your family is going to love, waiting inside the Freezer Meals 101 Club.

What is Mulligatawny Soup?

Mulligatawny is a traditional soup in South India, commonly containing chicken, mutton, and lentils. The name originates from the Tamil words miḷagu and taṇṇi, which translate literally as “pepper-water.” Our vegan version does not include meat, but you could certainly add it if you prefer.

Mulligatawny Soup Recipe


  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 jalapeño, seeded and diced
  • 3 clove garlic minced
  • 2 tsp. ginger minced
  • 2 Granny Smith apples, cored and diced
  • 14 oz. diced tomatoes
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. cinnamon
  • 1/2 tsp. turmeric
  • 1/4 tsp. cardamom
  • 1/2 tsp. thyme
  • 1/2 cup split red lentils, rinsed and drained
  • salt and pepper, to taste
  • 1 large (gallon) freezer bag or reusable silicone bag

Ingredients to Add When You Cook

  • 4 cups vegetable broth
  • 2/3 cup coconut milk

Assembly Instructions

  1. Add all ingredients except vegetable broth and coconut milk to a large freezer bag. Squish together gently to mix. Remove excess air, seal & freeze.
Ingredients for Mulligatawny Soup in a freezer bag. Diced green apples, sliced carrots, onions, lentils, and sauce can be seen.

Cooking Instructions

  1. Thaw.
  2. Place the ingredients in a large stock pot with the vegetable broth. Bring the mixture to a boil. Turn the heat down.
  3. Simmer for 30 minutes, uncovered. If desired, put the soup through an immersion blender. Stir in ⅔ cups of unsweetened coconut milk.
  4. Top with green onions if desired. Serve with Naan bread.
Four quadrant image shows the steps to make Mulligatawny soup from start to finish.

Is Mulligatawny Soup good for you?

I am a big fan of soups that pack a nutritious punch. This one has lentils which provide good protein. It has spices to make the flavor enticing. It has vegetable broth, veggies, and coconut milk to help you round out the vitamins and minerals.

Mulligatawny Soup Recipe Ideas

This soup can be served puréed, as shown, or chunky. It depends entirely on your family’s preference.

The Granny Smith apples in this soup give it just a hint of sweetness. If you think it needs a little more, brown sugar or a spoonful of peanut butter would both bring more sweetness to the party and play well with the other flavors.

If you have a higher heat tolerance, you can up the number of jalapeños, or leave the seeds in, or use a hotter pepper such as aleppo peppers or habenéro peppers. Another option is to replace the peppers with red pepper flakes, ancho chili powder, or chipotle chili powder.

This soup traditionally includes chicken or mutton (sheep). We love the meatless version at our house! If you want to change things up, you could sauté either of these two meats, then set them aside to rest as the soup boils in chicken broth. Add the meat back in to heat through before serving and do not purée the soup. You could even include a combination of both meats! While not traditional, ground lamb, ground sausage, or leftover turkey would also work.

We used coconut milk instead of heavy cream. Either will work for this recipe. Using coconut milk makes the soup dairy-free.

The instructions mention green onion as a possible addition at the end. If you love this idea, dice up to two or three inches of the green part of the green onion or scallions and use the rings as a garnish for your soup. It can even be added to the table just for those who love it.

While not listed in the ingredients, I have found that lemon juice is exactly what is missing in a soup when it starts to get too heavy. Just a little squirt from the bottle might be the correction course you need if you want to brighten things up.

How do I store Mulligatawny Soup Recipe?

Keep leftovers in an airtight container in the refrigerator for three or four days. Reheat the leftovers in a microwave or in a saucepan on the stovetop. Shredded rotisserie chicken is a nice addition to your leftovers.

Finished bowl of orange mulligatawny soup topped with sliced green onions ready to serve next to Naan bread.

Can I freeze Mulligatawny Soup?

Yes. In an airtight container, it will keep in the freezer for up to six months. You can freeze an entire recipe to reheat in your stock pot or freeze individual containers to reheat in the microwave or on the stovetop.

What to Serve with Mulligatawny Soup

Our garlic bread is an easy answer. Naan flatbread or warmed pita are also perfect for this soup. Crusty bread and salad would both pair beautifully with it. By the way, the soup also works well as a first course for a more involved meal. Take it to a soup carry-in with friends and treat everyone to a unique and special soup they may never have experienced.

Mulligatawny Soup
Prep Time
14 mins
Cook Time
40 mins
Total Time
54 mins
Course: Soup
Servings: 4
Calories: 261 kcal
For the bag
  • 1 onion  diced
  • 1 carrot  peeled and diced
  • 1 jalapeño  seeded and diced
  • 3 cloves garlic  minced
  • 2 tsp ginger  minced
  • 2 Granny Smith apples  cored and diced
  • 14 oz. can of diced tomatoes
  • 1 Tbsp. curry powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 1/2 tsp thyme
  • 1/2 cup split red lentils  rinsed and drained
  • salt and pepper to taste
For the day of cooking
  • 4 cups vegetable broth
  • 2/3 cup coconut milk
Assembly instructions:
  1. Add all ingredients except vegetable broth and coconut milk to a large freezer bag.

  2. Squish together gently to mix.

  3. Remove excess air, seal & freeze.

Cooking instructions:
  1. Thaw.

  2. Bring to a boil.

  3. Turn heat down.

  4. Simmer for 30 minutes, uncovered.

  5. Put through an immersion blender if desired.

  6. Stir in ⅔ cup unsweetened coconut milk.

  7. Top with green onions if desired.

  8. Serve with Naan bread.