Mulligatawny Soup
Indian-spiced mulligatawny soup smells heavenly while cooking in your kitchen. Apple adds a touch of sweetness using lite coconut milk keeps the calories low.
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
MulligatawnySoup
Mulligatawny Soup
Indian-spiced mulligatawny soup smells heavenly while cooking in your kitchen. Apple adds a touch of sweetness using lite coconut milk keeps the calories low.
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
MulligatawnySoup
Ingredients
  • 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 ground 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the coconut milk and cook a few more minutes.
  6. Taste, and adjust salt and black pepper as needed.
  7. Serve topped with scallions along with crusty bread or naan for dipping.

This recipe was printed from plantbasedcooking.com