Description
Vegetable Mulligatawny Soup Recipe is a rich, comforting soup made with red lentils, coconut milk, potatoes, apple, vegetables, and fragrant curry spices, simmered together for a creamy, warming, and nourishing plant-based meal perfect for any season.
Ingredients
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.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Homemade