Vegetarian Mulligatawny Soup
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 tablespoons vegetable oil (or traditionally, ghee)
- 1 small chili, seeded and chopped (or a pinch of cayenne)
- 1 teaspoon turmeric
- 1 tablespoon coriander
- 4 cups vegetable stock
- 1⁄2 teaspoon salt
- 1 medium carrot, chopped
- 1 large potato, cubed
- 1 red bell peppers or 1 green bell pepper, seeded and chopped
- 1 tomatoes, chopped
- 1⁄2 cup unsweetened grated coconut
- 1 cup coconut milk
- 2 tablespoons lemon juice or 2 tablespoons lime juice
- 2 teaspoons cilantro (optional)
directions
- In a soup pot, saute the onions in the ghee for 5 minutes.
- Add chili, turmeric and coriander.
- Saute for 2 to 3 minutes, stirring.
- Add the stock and the vegetables.
- Simmer for 10 to 15 minutes, until veggies are tender.
- Add the coconut, coconut milk and cook for a further 5 minutes.
- Remove from heat and let cool for a few minutes.
- Add lemon juice and cilantro.
- The longer this soup sits, the better its flavor.
- Re-heat gently before serving.
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Reviews
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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.
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Made this a couple of times now with variations. The basic recipe is beautiful with the different colors of the tomato and tumeric and cilantro, without loosing those colors... I've used canned tomato (1/2 of a 15oz. can) in exchange for fresh with great results. I've also exchanged the vegetable broth for chicken and added 2 cups shredded chicken breast to make the soup heartier. I've (also) exchanged the shredded coconut for a whole can of coconut milk, I've also exchanged it for an equal amount of shredded Granny Smith apple. In all cases I've added some cumin (sprinkled to taste) and some ground cardamom (about a 1/4 t.), I omit the chili (or cayenne) and allow each person to add Tabasco to their own tastes. Next time, I think I'll try topping each serving with crushed pistachios. It's a wonderful recipe that stands up to so much tinkering. This lovely soup is very versital and is just the thing on a rainy spring night.
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Tweaks
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This soup was so good. After reading reviews for this and other Mulligatawny soup recipes I made the following substitutions: instead of the 1 TBSP coriander, I used 1 1/2 tsps of cumin and 1 1/2 tsp of coriander, added 1 tsp of curry powder, 1 diced apple, 1/4 cup of red lentils, about 1 1/2 tsps each of chopped garlic and fresh ginger, and added one full can of coconut milk, omitting the grated coconut (hated to waste the rest of the can). My changes did not alter the recipe substantially enough to not highly endorse this recipe as excellent, and enjoyed by both the vegetarians and carnivores in my family.
RECIPE SUBMITTED BY
hlkljgk
w chesterfield, nh
i really like to eat. and recently i'm enjoying preparing foods. mostly i'm vegan; i like a lot of living foods. and i do enjoy comfort foods occasionally.