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mulligatawny-soup-recipe

Mulligatawny Soup Recipe

A delicious and hearty gluten-free soup with a blend of spices and coconut milk.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon Olive Oil
  • 1 cup Chopped Onion
  • 2 cloves Garlic, minced
  • 1 tablespoon Ginger, minced
  • 1 tablespoon Curry Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 cup Diced Carrots
  • 1 cup Diced Celery
  • 1 cup Diced Apple
  • 1 cup Red Lentils
  • 4 cups Chicken Broth
  • 1 can Coconut Milk
  • to taste Salt
  • to taste Black Pepper
  • 1 tablespoon Lemon Juice
  • ¼ cup Chopped Fresh Cilantro

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger. Sauté until onions are translucent.
  2. Add curry powder, cumin, and coriander. Cook for another minute.
  3. Add carrots, celery, apple, and red lentils. Stir to combine.
  4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes, until lentils are tender.
  5. Use a blender to puree the soup until smooth. Return to pot.
  6. Stir in coconut milk, salt, pepper, and lemon juice. Heat through.
  7. Garnish with chopped cilantro before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Sodium: 600mg | Potassium: 500mg | Fiber: 8g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg

Keywords

Gluten-Free, Spicy
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