SugarBee® Apple Mulligatawny with Red Lentils, Coconut & Bone Broth
The SugarBee® apples are what truly set this soup apart. Their natural honeyed sweetness and bright acidity melt into the curry-spiced broth, creating a subtle fruity backbone that balances the warmth of the spices, richness of the coconut milk, and savoriness of the bone broth. As they simmer, the apples soften just enough to thicken the soup slightly while releasing delicate floral notes that round out the heat from the peppers. Instead of tasting like “apple soup,” they work quietly in the background, adding depth, body, and that signature sweet-savory harmony that makes each spoonful feel layered and intentional.
Ingredients:
- ¼ cup butter
- 1 yellow onion, chopped
- 1 carrot, diced
- 1 Fresno pepper, diced
- 1 jalapeño, diced
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 2 SugarBee apples, peeled and diced
- 1 (14.5 oz) can diced tomatoes
- 1 Tbsp curry powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp cinnamon
- ½ tsp turmeric
- ¼ tsp cardamom
- ½ tsp dried thyme
- Black pepper to taste
- 1 cup red lentils
- 3 cups chicken bone broth
- 1 can full-fat coconut milk
- Salt to taste
For Serving:
- Whipped ricotta
- Warm garlic naan
- Chopped cilantro or scallions
- Roasted cashews
Method:
- Melt butter in a Dutch oven over medium heat. Add onion, carrot, Fresno pepper, and jalapeño. Cook until softened, about 6–8 minutes.
- Stir in garlic and ginger. Cook 1 minute.
- Add diced SugarBee apples and cook 3–4 minutes until slightly softened.
- Add spices and cook 30–60 seconds until fragrant.
5. Stir in tomatoes, lentils, and bone broth. Bring to a boil, then reduce to a simmer. Cook 20–25 minutes until lentils are tender.
6. For a thicker texture, blend part of the soup with an immersion blender.
7. Stir in coconut milk and simmer 5 minutes more. Adjust seasoning with salt and pepper.
Ladle into bowls, then add:
- a dollop of whipped ricotta
- garlic naan for dipping
- cashews for crunch
