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Tom’s Mulligatawny Soup

Tom's Mulligatawny Soup recipe

Mulligatawny Soup originated in India and was later adapted by the British during the colonial period. It is known for its spicy and flavorful taste.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

Cooking Method ,
Cuisine
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 45 min Rest Time: 10 min Total Time: 1 hr 10 mins
Servings 4
Calories 1000
Best Season Suitable throughout the year
Ingredients
  • 1 medium Onion
  • 2 medium Carrot
  • 2 medium Celery Stalk
  • 3 clove Garlic Cloves
  • 1 inch Ginger
  • 2 teaspoon Curry Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander 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 Fresh Cilantro
Instructions
  1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, garlic, and ginger. Cook until the vegetables are tender.
  2. Add curry powder, turmeric powder, cumin powder, and coriander powder. Stir well.
  3. Add red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
  4. Stir in coconut milk, lemon juice, salt, and black pepper. Cook for an additional 10 minutes.
  5. Garnish with fresh cilantro before serving.
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.

Read it online: https://for-vegan.com/recipe/toms-mulligatawny-soup/