Winter Vegetable Mulligatawny Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 ribs of celery, finely chopped
1 medium parsnip, finely chopped
1 medium purple turnip or rutabaga, finely chopped
1 medium sweet potato, peeled and diced
1 medium granny smith apple (or other tart apple), finely chopped
1 T yellow curry powder
½ tsp. dried thyme
½ tsp. granulated garlic
½ tsp. ginger powder
1 bay leaf
4-6 cups low-sodium vegetable broth
½-⅔ cup red lentils, rinsed and picked over
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Directions: |
Directions:1. Heat 2 T of oil in a saucepan over medium heat until shimmering.
2. Add onion, carrots, celery, parsnip, and turnip and cook until the onion is translucent, about 5-8 minutes.
3. Add the sweet potato, apple, curry powder, thyme, garlic, and ginger, and cook until fragrant, about 1-2 minutes.
4. Add broth and lentils, and stir to combine. Bring to a boil. Then reduce heat to a low simmer. Add the bay leaf. Cover and cook until the sweet potato and lentils are tender and the soup is thicker, about 20-30 minutes. (The longer you simmer the soup, the more the vegetables and lentils will break down and the thicker the soup will be.)
5. When the soup is done, remove the bay leaf. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: 1. Mulligatawny soup is a combination Indian and British-inspired soup. Adding the sweet potato and apple adds a sweetness that balances out and complements the spices. There are many variations of this soup, but the important elements are the sweetness and the spice mixture.
2. For a healthy creamier variation, take 2 cups of the soup, puree it, add it back to the pot, and continue to cook until the soup thickens. Use caution when blending hot liquids. If you want it thicker, puree more of the soup until you get your desired thickness.
3. Another variation adds a can of coconut milk. In this variation, reduce the amount of vegetable broth by 2 cups.
4. For a non-vegetarian version, add 1 pound of cooked, diced chicken at the end of cooking time and replace the vegetable broth with chicken broth.
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