Vegetarian Mulligatawny Soup Cure for What Ails Yah
Warm your soul with this richly spiced, creamy, and nourishing Vegetarian Mulligatawny Soup, a plant-based twist on the classic Anglo-Indian dish that’s truly a cure for what ails you. Brimming with hearty ingredients like red lentils, basmati rice, and tender vegetables, this cozy soup gets a tangy-sweet boost from diced green apple and a luxurious finish with velvety coconut milk. Aromatic spices—think curry powder, cumin, and coriander—infuse the broth with bold, invigorating flavors, while a bright splash of lemon juice ties everything together. Ready in under an hour, this comforting soup is ideal for meal prep or a restorative weeknight dinner. Garnish with fresh cilantro for a vibrant pop of color and flavor, and serve piping hot for the ultimate feel-good bowl. Perfect for lovers of vegetarian comfort food and global-inspired recipes, this Mulligatawny Soup will satisfy your taste buds and warm you from the inside out!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 medium carrot (sliced)
- 2 stalks celery (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 6 cups vegetable broth
- 0.5 cups dried red lentils
- 1 medium green apple (peeled, cored, diced)
- 1 13.5-ounce can coconut milk
- 1 cup basmati rice (cooked)
- 2 tablespoons lemon juice
- 0.25 cup fresh cilantro (chopped)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, and cayenne pepper to the pot. Stir well to evenly coat the vegetables in the spices.
Pour in the vegetable broth and bring it to a gentle boil.
Add the red lentils and diced green apple to the pot. Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the lentils are tender.
Use an immersion blender to puree the soup to your desired consistency. You can make it completely smooth or leave it slightly chunky.
Stir in the coconut milk and cooked basmati rice. Heat through for 5 minutes while stirring occasionally.
Add lemon juice, salt, and black pepper to taste. Mix well.
Serve the soup hot, garnished with chopped fresh cilantro. Enjoy your comforting and nourishing bowl of Vegetarian Mulligatawny Soup!
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9620 mg | 418% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 76.9 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 5111 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
