Hearty Mulligatawny Soup – A Creamy Indian-Spiced Delight
This Hearty Mulligatawny Soup is a creamy Indian-spiced delight that combines lentils and vegetables for a comforting meal. It's perfect for warming up on a chilly day.
Servings 6
Calories 350kcal
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 large carrot diced
- 1 stalk celery diced
- 1 medium potato peeled and cubed
- 1 cup red lentils thoroughly rinsed
- 4 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can full-fat coconut milk
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
- Lemon wedges for a bright finish
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the finely chopped onion and sauté until translucent and slightly golden, about 5 minutes.
- Incorporate the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the diced carrot, celery, and cubed potato, stirring to combine.
- Introduce the rinsed red lentils, vegetable broth, curry powder, ground turmeric, and ground cumin, and bring to a boil.
- Reduce heat to low and let the soup simmer uncovered for about 25 minutes until lentils and vegetables are tender.
- Pour in the coconut milk and season with salt and black pepper, simmering for an additional 5 minutes.
- Use an immersion blender to puree the soup until creamy, or leave it chunky if preferred.
- Serve hot, garnished with fresh cilantro leaves and a squeeze of lemon juice.
Notes
For a smoother texture, blend the soup; for more texture, leave it chunky.