Crock Pot Vegan Mulligatawny Soup

READY IN: 6hrs 30mins
Recipe by Chef George S.

A hearty root vegetable soup, with sweet curry spices. Serve with a citrus salad and thick whole grain bread. Use vegetable stock for part of the water for a richer soup. I use a prepared garam masala that is not hot, just sweet.

Top Review by anisita

This was absolutely DELICIOUS!!

* I used sweet potatoes instead of yams because that's what I had on hand,
* I used split green peas instead of yellow for the same reason,

- everything else was exactly according to the instructions, including all the measurements,

when I was frying the onion and added the garam masala (I had never found a use for it before this recipe) I was a little scared, it smelled good, but very strong, and I was afraid the whole recipe would turn out too strong, like some indian foods seem to me, but the end result was a PERFECT combination of sweet and savoury, very different from anything I had ever tasted.

the overall consistency was the only thing, that after following the directions to blend on 1/4 of the soup, I decided to leave as-is.

*** this is probably my most important note ***

after following all measurements exactly, I found the soup to be extremely thick, and preferred it even this way, to the recommended blending.

consistency is the only reason I gave it 4 stars and not 5, the flavour is a 10 !!!

Ingredients Nutrition


  1. Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
  2. Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
  3. Add yams, parsnips and apples.
  4. Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
  5. About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
  6. Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
  7. Taste and adjust salt, and other spices.
  8. Add back in vegetables and cook for another 30 minutes to meld flavors.

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