VEGETABLE MULLIGATAWNY SOUP
Vegetarian Mulligatawny Soup is a veggie version of the famous Mulligatawny Soup from the Indian Cuisine. Generally chicken or meat is added to this vegetable, lentil, curry powder soup. I've prepared a vegetarian version which is wholesome, nutritious, filling and so deliciously creamy. This soup is not spicy or hot but has subtle flavours of the curry powder used.
Ingredients
FOR THE SOUP
- ½ cup puy lentils orange one, washed and soaked
- 1¼ cup sweet potato cubes
- 1 medium carrot peeled and cut into chunks
- 1 medium onion peeled and cut into chunks
- ¼ tsp turmeric powder
- 1 large green apple diced
- 1 stick celery washed and sliced
- ½ cup coconut milk
- 2-3 cups vegetable stock or water
- 1 tbsp virgin coconut oil or olive oil
- 1¼ tsp salt
- 1 inch ginger peeled and chopped
- 2-3 cloves garlic peeled and chopped
- 6-8 peppercorns
- 1 tbsp lemon juice or tamarind water
- 2 tbsp fresh coriander chopped
- ½ cup rice cooked
FOR THE CURRY POWDER:
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp red chilli powder
Instructions
- Mix the spices for the curry powder and keep on the side till required.
- Wash and soak the lentils in 1 cup warm water for 10-15 minutes.
- Drain out the water.
- Heat oil over medium heat in a saucepan.
- Add peppercorns and allow them to sizzle in the oil.
- Add onion, ginger and garlic. Stir fry for 2-3 minutes till it becomes a bit soft.
- Add the vegetables, apple and drained lentils.
- Mix well.
- Allow the mixture to cook for 3-5 minutes without adding water or stock.
- Add the vegetable stock, and cover the pan. Simmer the mixture till the vegetables and lentils are cooked.
- Stir the mixture in between and make sure there is enough stock or water.
- For a smooth soup, puree the mixture completely. Can also puree it partially. Or serve it as a chunky soup.
- Add salt, curry powder, lemon juice and coconut milk. Mix well.
- Simmer the soup till it becomes hot.
- Add chopped fresh coriander.
- Serve the soup in bowls and top it with cooked rice.
Notes
- Use vegetables of your choice.
- You may use a mixture of the lentils.
- Adjust the spices according to your taste.
- If ready made tamarind paste is not available then you will have to soak the tamarind in hot water for 20-30 minutes. Then press it through a sieve to get tamarind water.
- Puree the soup completely, partially or serve it as a chunky soup.
- Generally the curry powder has ½ tsp turmeric powder. I reduced it to ¼ tsp as I add some to the soup while cooking it.