Vegetarian Mulligatawny Soup

Total Time
30mins
Prep 30 mins
Cook 0 mins

This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.

Ingredients Nutrition

Directions

  1. In a soup pot, saute the onions in the ghee for 5 minutes.
  2. Add chili, turmeric and coriander.
  3. Saute for 2 to 3 minutes, stirring.
  4. Add the stock and the vegetables.
  5. Simmer for 10 to 15 minutes, until veggies are tender.
  6. Add the coconut, coconut milk and cook for a further 5 minutes.
  7. Remove from heat and let cool for a few minutes.
  8. Add lemon juice and cilantro.
  9. The longer this soup sits, the better its flavor.
  10. Re-heat gently before serving.
Most Helpful

Easy cheap recipe! Only changes I made- didn't have a potato, used an entire can of coco milk and no shredded coconut, and added some extra water and 3/4 c of lentils (HAVE to have lentils in mulligatawny soup).

D Rusak October 12, 2009

I made this for a group of friends, I still get appreciation from them for this soup.

Ribhu June 25, 2009

this was great and very easy. I used it as a base to make creamed spinach to accompany an Indian dinner I was making that was starting to look like the curry flavor was taking over. I wanted something cream and unique to go with all the other curry dishes and this was a HUGE hit. We are vegan and all our friends aren't, they gladly ate and went back for seconds. The only change I made was that I used a hand blender to blend the soup so I could use it as my liquid for the creamed spinach. There was plenty of soup left over and the longer it sat the better it got. Wonderful recipe! Ok, I make this often now. I serve it with garlic rice mixed with toasted slivered almonds. I puree the soup with an hand blender so it's got small chunks of vegi's in it.

megpell78 January 08, 2009