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Mulligatawny Soup

URL: https://jessicainthekitchen.com/vegan-mulligatawny-soup/

Ingredients

The veggies

  • ¼ cup vegetable oil
  • 1 small yellow onion, diced
  • 1 medium carrot, diced
  • 1 medium potato, peeled and diced; reserve the peels
  • ¼–½ red jalapeño, seeded and diced
  • 2 medium garlic cloves, roughly chopped
  • 2 teaspoons fresh ginger, finely chopped
  • ½ large Granny Smith or Royal Gala apple, peeled and diced
  • 1 cup diced Roma tomatoes, seeded and diced
  • ¼ cup tomato purée

The spice mix

  • ½ tablespoon Indian curry powder
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground black pepper

The soup

  • ½ cup dried red lentils
  • 3 ½ cups low-sodium veggie broth
  • ½ cup unsweetened full-fat coconut milk
  • to taste salt
  • to taste unsweetened vegan yogurt, for garnish
  • to taste chopped cilantro, for garnish

Instructions

  1. Make the spice mix by whisking all the spices in a small bowl.
  2. Heat vegetable oil in a large pot over low heat, then add onion, carrots, potatoes, jalapeño, garlic, ginger, and apple, increasing the heat to medium and cooking for 10 minutes.
  3. Add diced tomatoes to the pot and cook for another 5-7 minutes until the potatoes are fork-tender.
  4. Stir the spice mix into the vegetables, then add tomato purée and cook for another 5 minutes.
  5. Blend the vegetable mixture with 1 cup of broth until smooth.
  6. Return the blended mixture to the pot, add red lentils and remaining broth, and bring to a boil.
  7. Reduce heat to medium and simmer for 30 minutes until lentils are tender, stirring occasionally.
  8. Prepare crispy potato skins by frying the reserved potato peels in oil until golden and crispy.
  9. Blend ½ to ¾ of the soup until smooth, then return it to the pot and cook for another 5 minutes.
  10. Stir in the coconut milk and remove from heat.
  11. Serve the soup in bowls, adding vegan yogurt, crispy potato skins, and chopped cilantro on top.

Nutrition Facts (estimated)

Servings
4
Calories
231
Total fat
7g
Total carbohydrates
37g
Total protein
9g
Sodium
846mg
Cholesterol
0mg

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