Updated: Apr 15, 2020
This wonderful soup uses mostly pantry ingredients and even better, its healthy, delicious!!
Since we find ourselves in the middle of COVID-19, we are all looking for recipes that use good ole' pantry ingredients. I made this a few months ago out of my recent Fine Cooking magazine and it was a huge hit with my whole family. It's vegetarian, vegan and gluten free which makes this soup friendly for almost anyone. Oh, and bonus it freezes well, so make a double batch for that busy night and dinner is ready in a jiffy!
Mulligatawny Soup recipe is a tradition Indian soup spiced with garam masala, coriander and turmeric powder and made from creamy red lentils, carrots, apples, and coconut milk.The vegetables cook in vegetable or chicken stock until tender then are blended into a creamy indulgent, yet healthy soup.
- 3 Tbsp butter or olive oil
- 1 medium onion diced
- 2 medium carrots, sliced into half moons (they should be about 1/4 inch thick)
- 1 medium sweet potato, peeled and diced
- 1 small apple, peeled, cored and diced
- 4 cloves garlic chopped finely
- 1 Tbsp garam masala
- 1 1/2 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 bay leaf
- Salt and pepper (freshly ground preferred)
- 1 1/2 cups red lentils
- 1 can 14.5 oz. chopped tomatoes
- 8 cups vegetable or chicken broth
- 1 can 13.5 oz. coconut milk; more for drizzling optional
- 1/4 cup toasted chopped cashews
- 1/4 cup chopped cilantro leaves
- In large dutch oven or stock pot heat butter or oil over medium heat.
- Add the onion, carrots and sweet potato and cook, stirring until the veggies begin to soften, about 8 -10 minutes.
- Add the apple and cook until the sweet potato is almost tender, another 3 minutes.
- Add the garlic, garam masala, coriander, tumeric, bay leaf, 1 tsp. salt and 1/2 tsp. pepper and cook until fragrant, about 1 minute.
- Add the lentils, tomatoes and broth and stir together and increase the heat to medium high to bring to a simmer.
- Simmer partially covered, until the lentils are tender, about 20 minutes.
- Remove from the heat, puree in the pot with immersion blender until smooth, or transfer to blender and blend in batches. If you use a blender, be sure to check out these instructions to safely blend hot ingredients in a blender https://jenniferskitchen.com/2011/11/blending-hot-foods-in-a-blender.html
- After blending the soup, add the coconut milk and season to taste with salt and pepper.
- You may add cooked rice to each bowl before adding the soup. At my house we just ate the soup.
- Sprinkle with chopped cashews, cilantro and extra coconut milk if desired.