Mulligatawny Soup
Mulligatawny is a creamy, hearty soup full of apples, lentils, and delicious Indian spices. This recipe is vegetarian (with a vegan option) and gluten free.
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Ingredients
- 1/4 cup butter (or coconut oil for the vegan version)
- 1 large yellow onion diced
- 1 large carrot diced
- 3 cloves garlic finely diced
- 2 teaspoons ginger finely diced
- 1 jalapeño or other chili pepper (optional) finely diced
- 2 small granny smith apples (or 1 large) peeled, cored and diced
- 1 can diced tomatoes 14.5 oz
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 cup red lentils
- 3 cups water
- 2 cubes vegetable bouillon
- 1 cup coconut milk
- fresh cilantro (for garnish) chopped
Instructions
- Melt the butter (or oil) in a large pot over medium heat. Add the ginger and garlic and cook for 30 seconds to 1 minute, until fragrant. Then, add the onion and carrots (and jalapeño if using it) and saute for about 5 minutes, or until the onions are soft and translucent.
- Add the spices, tomatoes and apples and cook for another 3 minutes, to let the spices open up. Then, add the lentils, water and bouillon and simmer on medium-low heat for 20 minutes.
- Add about 3/4 of the soup to a blender and blend until smooth (you can also use an immersion blender if you have one). Add the blended soup back into the pot, then add the coconut milk and mix until fully incorporated.
- Ladle it into a bowl, and garnish with fresh cilantro. Serve it on its own, or with warm naan or Basmati. Enjoy!
Notes
- My kids absolutely love this soup, so I omit the jalapeño when making it. Instead, I add cayenne pepper to my own bowl!
- I use Maggi veggie bouillon. You can substitute another brand or vegetable broth, but the salt may have to be adjusted.
- I highly recommend using good quality coconut milk, like Arroy-D.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!