Mulligatawny Soup

Mulligatawny Soup

Makes 6-8 serving

Cook and prep time: 50 minutes

Ingredients:

1 yellow onion, diced

1 carrot, peeled and diced (or handful of shredded carrots)

3 cloves garlic, minced (or three spoonfuls of pre-minced garlic)

1 large potato, cut into small cubes (I left the skin on for the FIBER!)(I used a Russet potato because I happen to have that in the house, but any potato would be delicious)

1 large apple, cored and cut into small cubes (again, skin ON)

1 14.5 oz can of diced tomatoes (I used no salt added, but fire roasted would be good as well)

2 tsp fresh ginger, minced

1 Tbs curry powder

1/2 tsp coriander

1/2 tsp cinnamon

1/2 tsp turmeric 

1/2 tsp cardamom (or nutmeg as a substitute)

1 cup uncooked red lentils, rinsed

4 cups vegetable stock

2/3 cup light coconut milk (or 2/3 cup plant milk with 1/2 tsp coconut extract)

salt and pepper to taste

cilantro or green onions for garnish

To make:

Saute onion and carrots until soft (about 5 minutes), starting in a hot pan and quickly lowering the temperature, covering, and checking frequently to make sure they are not burning or sticking. Use water or veggie broth 1 Tbs at a time if they seem to be cooking too fast.

Add in garlic and sauté a minute or two more.

Add potato, apple, tomatoes, ginger and simmer another 3 minutes. Add the remaining spices and simmer 2-3 more minutes until fragrant.

Add lentils and veggie broth and bring soup to a boil. Turn down to medium-low and let simmer for 30 minutes until lentils are soft and cooked. Use immersion blender to cream the soup (I have also heard that you can put the soup in a blender, but I have never done this and I know you need to make sure the hot soup doesn't splash you!). 

Add coconut milk and cook a minute or two more until heated through. Add salt and pepper to taste. Spoon into bowls and top with cilantro or green onions. Enjoy!

Recipe inspired by Plant-Based Cooking

Will was craving mulligatawny soup the other day and asked if I could make him some "my way" - no meat, dairy, or oil. He hasn't yet embraced that as "his way," but I'm determined to make that happen one of these days : ). The apple adds sweetness, while the spices bring robustness and warmth. Coconut milk does add saturated fat and calories, so if you're trying to cut eat in a more "plant perfect" way, plant milk and coconut extract is an ideal substitute. I honestly can't tell the difference particularly with all of the other deliciousness involved.

xoxo Lucy