Mulligatawny Soup I
Mulligatawny Soup originated from South India and is a fusion of Indian and British cuisine, reflecting the colonial history between the two countries.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 2 teaspoon Vegetable Oil
- 1 medium Onion
- 2 medium Carrot
- 2 stalk Celery
- 3 clove Garlic
- 1 teaspoon Ginger
- 2 teaspoon Curry Powder
- 1 teaspoon Turmeric Powder
- 1 cup Red Lentils
- 4 cup Vegetable Stock
- 1 cup Coconut Milk
- 2 tablespoon Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Cilantro
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion, carrot, celery, garlic, and ginger. Sauté until vegetables are softened.
- Add curry powder and turmeric powder. Stir well to coat the vegetables.
- Add red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are cooked.
- Stir in coconut milk, lemon juice, salt, and black pepper. Simmer for another 5 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.