Vegetarian Mulligatawny Soup



Vegetarian Mulligatawny Soup
Because I blend this soup after cooking, I don’t do much chopping, dicing, peeling, etc. I only cut up the veggies in big ol’ chunks. Then, after cooking, I let the blender do the work.
Course: Soup
  • 3 T olive oil
  • 2-3 t green or red curry paste to taste
  • ½ to 1 t cumin
  • ¼ t cayenne pepper
  • 1 medium sweet or yellow onion chopped small
  • 4-5 cloves garlic chopped
  • 2 med carrots diced
  • 1 c cauliflower florets chopped
  • 2 large granny smith apples cored and diced
  • 1 med sweet potato peeled and diced
  • 2 heaping cups thinly shredded cabbage
  • 1 q veggie broth
  • 1 14 oz can fire roasted tomatoes with juice
  • 2 c cooked chickpeas
  • Sea salt to taste
  • 1 14 oz. can coconut milk
  • Juice of one lime
  1. Heat olive oil over medium heat in a soup kettle. Add curry, cumin, cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potatoes and cabbage, and sauté until softened, 7-10 minutes.
  2. Stir in broth, tomatoes, and chickpeas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until veggies are tender about 20-30 minutes.
  3. Add coconut milk and lime juice. Stir well. Taste for seasoning adjustments. Heat through gently; don’t boil.

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