A COZY FALL FEAST: MULLIGATAWNY SOUP WITH SEASONAL SIPS

The Barn at Wind’s Edge’s head chef’s take on this Indian-inspired classic is layered with seasonal ingredients and paired with festive cocktails and mocktails — perfect for cozy evenings at home.

This season, we’re leaning into our chef’s favourite flavours that feel both worldly and wonderfully homey: Mulligatawny soup paired with autumn-inspired cocktails and mocktails.

A SOUP WITH HISTORY AND HEART

Mulligatawny soup is a dish with fascinating origins. The name comes from the Tamil words milagu (pepper) and tanni (water), reflecting the soup’s spicy, warming character. Traditionally made with a blend of spices, lentils, and vegetables, the recipe has traveled the globe, adapting along the way.

Our version is gluten-free and vegan (if you don’t add the Greek yogurt garnish)—rich with roasted sweet potatoes, apples, red lentils, and creamy coconut milk—but it can also be made with lamb or chicken for a heartier main course.

What makes this soup especially special is the mirepoix: the French culinary tradition of slowly sautéed onions, carrots, and celery that builds an aromatic foundation. The result is a dish that bridges cultures and centuries, with flavours that are earthy, bright, and deeply satisfying.

And like so many great soups, Mulligatawny is even better the next day, when the flavours have had time to meld together.

INGREDIENTS

• 1/2 cup canola oil
• 1 1/4 cups onions, medium diced
• 3/4 cup carrot, medium diced
• 3/4 cup celery, medium diced
• 1/2 tsp kosher salt
• 1/2 tbsp garlic, minced
• 2–3 tbsp yellow curry paste
• 2 1/2 cups sweet potato, medium diced
• 1 can coconut cream
• 1/2 tbsp lemon juice
• 1 cup tomato paste
• 1/3 cup red lentils
• 1 1/2 cups Granny Smith apples, medium diced (approx. 2 small apples)

DIRECTIONS

1. Peel and dice sweet potatoes and toss with half of the canola oil. Spread the sweet potatoes onto a sheet pan lined with parchment paper.
2. Roast in a 350°F oven for 20–30 minutes, or until caramelised.
3. Remove from oven and set aside to cool.
4. Dice and sauté the onions, carrots, celery, and garlic in the remaining canola oil. (Sauté this mirepoix in a soup pot that is large enough to hold up to 2–3 L of soup.)
5. Add the vegetable stock, roasted sweet potato, curry paste, and tomato paste to the pot and bring to a boil.
6. Reduce the heat to a simmer and add in the red lentils to cook until tender. This should take about 5–10 minutes.
7. Add coconut cream and season to taste with salt and pepper.
8. Dice apples and toss in lemon juice (so they don’t brown).
9. Add the diced apples to the soup before serving.
10. If desired, serve with a couple of tablespoons of full-fat Greek yogurt.

This recipe is best made the day before serving.

SIPS TO PAIR

Every cozy soup deserves a festive drink alongside it. Here are two options—one spirited, one family-friendly—that bring autumn flavors to life.

HOT APPLE CIDER

• 4 cans of your favourite apple cider (approximately 6 ¼ cups)
• 1/4 cup maple syrup
• 2 cinnamon sticks
• 6 cloves
• 1 tablespoon allspice
• 1 large orange peel
• 1 large lemon peel

In a medium saucepot, bring all ingredients to a simmer for 5–7 minutes. Turn off heat and ladle into ceramic or tempered glass mugs. Garnish with an apple slice.

BRINGING IT ALL TOGETHER

Whether you’re hosting a harvest dinner or simply cozying up with family, this menu invites warmth and connection. The soup’s spice and creaminess are beautifully balanced by the brightness of apple and sweet potato, while the drinks, whether shaken or simmered, make the evening feel special.

Sometimes, the simplest pleasures are the most memorable: a fragrant soup, a good drink, and the company of loved ones around the table.