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vegetarian-mulligatawny-soup

Vegetarian Mulligatawny Soup

A hearty and flavorful vegetarian soup with Indian spices.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 carrot, diced
  • 1 apple, peeled and diced
  • 1 cup red lentils
  • 6 cups vegetable broth
  • 1 cup coconut milk
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion, garlic, and ginger. Sauté until onion is translucent.
  3. Stir in curry powder, cumin, and coriander. Cook for another minute.
  4. Add diced carrot, apple, red lentils, and vegetable broth. Bring to a boil.
  5. Reduce heat and simmer for 20 minutes, or until lentils are tender.
  6. Use a blender to puree the soup until smooth.
  7. Return soup to the pot and stir in coconut milk. Season with salt and pepper to taste.
  8. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Sodium: 600mg | Potassium: 500mg | Fiber: 8g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg

Keywords

Soup, Vegetarian
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