Mulligatawny

  • indian mulligatawny soup

SAVORY + FRAGRANT

Mulligatawny is the ultimate fusion food. A simple wholesome soup invented centuries before. It hails from the early days of the British Raj in India. Indian Mulligatawny is spiced with curry and made with creamy lentils, carrots, apples, potatoes, fragrant spices, and coconut milk.

Curry Powder is a fragrant spice mix that has a number of valuable health benefits, including the prevention of cancer, protection against heart disease, reduce Alzheimer’s disease symptoms, ease pain and inflammation, boost bone health, protect the immune system from bacterial infections, and increase the liver’s ability to remove toxins from the body.

HOW TO

1/4 cup vegan butter
2 tbsp olive oil
1 yellow onion, chopped
2 carrots, peeled and diced
1/2 cup red lentils (uncooked)
1 large apple, peeled and diced
1/4 cup sweet potato (optional)
3 garlic cloves, minced
3 cups vegetable broth
2/3 cup canned full fat coconut milk
1 tbsp curry powder
1 tsp ground cumin
2 tsp ginger
1/2 tsp ground turmeric
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp freshly ground black pepper
Salt and pepper to taste

METHOD

Melt butter and oil over medium-high heat. Add onion and carrot, saute for 4-5 minutes.

Add ginger, garlic, potatoes, and apples to the pot. Saute for 3 minutes. Add all of the spices and toss to coat. Add the lentils and vegetable broth and bring to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.

Stir in the coconut milk. Taste, and adjust salt and black pepper as needed.

Serve as a soup or pour atop rice.