vegan mulligatawny soup
If you’re craving something warm, hearty, and filled with bold flavors, this Vegan Mulligatawny Soup is the answer. Originating in South Indian cuisine, this soup is the perfect blend of creamy lentils, warming spices, and zesty citrus. Whether you’re cozying up on a chilly evening or looking for a unique addition to your weekly meal rotation, this recipe is bound to become a favorite.
Ingredients
For the Soup Base
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoon garam masala
- 1 teaspoon mild curry powder
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper optional, for heat
- 1 medium sweet potato peeled and diced
- 1 large Granny Smith apple peeled, cored, and diced
- 1 cup masoor dal red lentils, rinsed
- 4 cups vegetable broth or vegetable stock
- 2 bay leaves
To Blend and Finish
- 1 cup lite coconut milk
- 2 tablespoon lemon juice or lime juice
- ¼ cup fresh cilantro chopped
- Salt and black pepper to taste
Optional Garnishes
- Additional fresh cilantro
- Drizzle of coconut milk
- Crusty bread or naan bread
Instructions
Prep the Aromatics
- Heat olive oil in a large pot over medium heat. Sauté chopped onions, garlic, and fresh ginger until fragrant.
Add the Spices
- Stir in garam masala, mild curry powder, turmeric powder, and a pinch of cayenne pepper. Let the spices bloom for about 1 minute.
Build the Base
- Add sweet potatoes, granny smith apples, and red lentils. Pour in vegetable broth and bring to a boil.
Simmer
- Reduce to low heat, add bay leaves, and cook until the lentils and sweet potatoes are tender (about 25 minutes).
Blend
- Remove the bay leaves. Use an immersion blender to blend the soup until creamy, leaving some texture if desired.
Finish the Soup
- Stir in coconut milk, lemon juice, and fresh cilantro. Adjust salt and pepper to taste.
Serve
- Ladle into bowls, garnish with more cilantro, and serve with crusty bread or naan.