This Vegan Mulligatawny Soup has been on my favorite list for quite a few years. At some point, I fell in love with Indian food. And, it’s a bit surprising given that I was not exposed much of any unique cuisine growing up.
It was standard American fair, meat and potatoes. Although I did love the white bean soup my mother often made.
Although the ingredient list is long, it’s mostly spices. You do need to get your chopping chops going, with a good, sharp knife. It’s that way when you’re eating a plant-based diet, isn’t it?
If you’re staying away from all added oils, you could use coconut extract as a substitute for the lite coconut milk by mixing 1 teaspoon with 2/3 cup non-dairy milk. It’s certainly creamy enough without if you blend part of it.
Pair this delightful soup with a salad:
- Farro Salad
- Kale Salad with Oranges
- Arugula, Orange Fennel Salad
- Romaine Salad with Kale, Apples & Cranberries
- Caesar Salad
The addition of lots of garlic, ginger, and turmeric, as well as, all of the veggies, makes this an immunity and anti-inflammatory powerhouse.
Bringing together your soup after prepping
After water sauteing the onions and garlic, add all of the veggies and spices. Then it’s a matter of tossing in the tomatoes and veggie broth.
I like to let this simmer over medium-low heat for about 30 minutes until the veggies are nice and tender. You can puree part (or all) of the soup at this point. Then put back into the pan, add the coconut milk and heat through.
Serve with some crusty bread and a large lettuce salad. This vegan mulligatawny soup is a warm and cozy addition to your day.
I’d love to hear your feedback in the comments below for this Vegan Mulligatawny Soup! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious
because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
- 1/4 cup low-sodium vegetable broth or water for sauteeing
- 1 cup uncooked red lentils rinsed and cleaned
- 1 large yellow onion chopped
- 1 large carrot peeled and diced
- 2 small or 1 large potato peeled and diced
- 3 cloves garlic minced
- 2 tsp fresh ginger peeled and minced
- 1 large firm apple peeled, cored and diced
- 1 14.5 oz can diced tomatoes
- 1 Tbl curry powder
- 1/2 tsp ground coriander
- 1/2 tsp Ceylon cinnamon*
- 1/2 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1/4 tsp freshly ground black pepper
- 4 cups low-sodium vegetable broth (or 4 cups homemade)
- 2/3 cup light canned coconut milk (or use 2/3 cup non-dairy milk mixed with about 1 tsp coconut extract)
- sea salt and pepper to taste
- 1/3 cup cilantro chopped, and/or scallions for garnish
- Add the onion and carrot to a large pot with ¼ cup water or vegetable broth over medium heat, then sauté for 4 to 5 minutes, or until the onions have softened.
- Add the potatoes, garlic, ginger, apples, and diced tomatoes to the pot. Sauté for another 3 minutes, then add all of the spices and toss to coat.
- Add 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. Add more water or broth if it gets too thick.
- Transfer about half of the soup, slightly cooled, into a blender and blend until smooth. Then pour back into the pot and stir well. Or use an immersion blender to cream part of the soup in the pot.
- Stir in the coconut milk and cook a few more minutes.
- Taste, and adjust salt and black pepper as needed.
- Serve topped with scallions along with crusty bread or naan for dipping.