Description
A warming winter vegetable mulligatawny soup made with hearty vegetables, aromatic spices, and creamy coconut milk, perfect for cold days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 potato, diced
- 1 apple, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 liter vegetable stock
- 400ml coconut milk
- 100g red lentils
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté until softened.
- Stir in the garlic, curry powder, cumin, and turmeric, and cook until fragrant.
- Add the potato, apple, lentils, and vegetable stock.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Stir in the coconut milk and simmer for another 10 minutes.
- Season with salt and black pepper.
- Serve hot, garnished with fresh cilantro.
Notes
This soup tastes even better the next day as the flavors continue to develop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: winter vegetable mulligatawny soup, vegetable soup, curry soup, winter soup