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
- Make the spice mix by whisking all the spices in a small bowl.
- 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.
- Add diced tomatoes to the pot and cook for another 5-7 minutes until the potatoes are fork-tender.
- Stir the spice mix into the vegetables, then add tomato purée and cook for another 5 minutes.
- Blend the vegetable mixture with 1 cup of broth until smooth.
- Return the blended mixture to the pot, add red lentils and remaining broth, and bring to a boil.
- Reduce heat to medium and simmer for 30 minutes until lentils are tender, stirring occasionally.
- Prepare crispy potato skins by frying the reserved potato peels in oil until golden and crispy.
- Blend ½ to ¾ of the soup until smooth, then return it to the pot and cook for another 5 minutes.
- Stir in the coconut milk and remove from heat.
- 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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