Description
A creamy and comforting Mulligatawny soup filled with a symphony of Indian spices and hearty vegetables, perfect for warming your soul.
Ingredients
Scale
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium apple (Granny Smith), chopped
- 2 tablespoons curry powder
- 1 cup lentils (red or green)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk or 1 cup heavy cream
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- In a heavy-bottomed pot, heat olive oil over medium heat. Add the onions, garlic, and ginger, sauté for 5-7 minutes until onions are translucent.
- Add the chopped carrots, celery, and apple. Cook for an additional 5 minutes until they soften slightly. Sprinkle in the curry powder and stir for one minute.
- Incorporate the lentils and pour in the vegetable broth. Bring to a simmer, cover, and cook for 20-25 minutes or until lentils are tender.
- Using an immersion blender, puree the soup until smooth, leaving some chunks for texture, if desired.
- Return the blended soup to low heat, and gently stir in coconut milk or heavy cream, warming it but avoiding boiling.
- Season to taste with salt, pepper, and any additional spices. Garnish and serve with bread or salad.
Notes
This soup can be tailored to suit various tastes; feel free to adjust spices or substitute lentils for chickpeas. Serve with crusty bread or salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 15mg
Keywords: mulligatawny soup, creamy soup, vegetarian recipe, Indian cuisine, comfort food
