Mulligatawny Soup

Mulligatawny Soup
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Mulligatawny Soup
An indian soup that is meatless and flavorful.
Votes: 1
Rating: 5
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Course Gluten-Free, Main Dishes, Quick & Easy, Soups, Vegetarian
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Making the soup
Toppings for soup
Course Gluten-Free, Main Dishes, Quick & Easy, Soups, Vegetarian
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Making the soup
Toppings for soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots and jalapeno, then sauté for 4 to 5 minutes or until the onions have softened.
  2. Add the garlic, ginger, apples and can of diced tomatoes (and liquid) to the pot. Sauté for another 3 minutes, then add in all the spices and toss to coat. Add in the lentils and broth and let everything come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
  3. While soup is cooking, roast the cashews over medium-high heat in a pan on the stove, stirring as they turn golden brown. Remove from heat to cool. Cut up the scallions and keep in fridge until just before serving.
  4. Puree about 25% of the ingredients using either an immersion blender or by transferring a portion of the contents to a bowl of a standard blender (once cooled a bit). Return the soup to the pot if needed, then stir in the coconut milk. Taste and adjust salt and pepper as needed.
  5. Serve topped with cashew and scallions.
Recipe Notes

Recipe credit:  Adapted from The Wanderlust Kitchen

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