Join now!

Mulligatawny Soup

Don't let the ingredients list put you off! This vegetarian soup is easy and delicious, especially if you enjoy Indian food.

Time
30-40 minutes
Serves
4
Calories
310

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 large carrot, diced
  • 3 cloves garlic, crushed
  • 2 tsp fresh ginger, grated
  • 1 long red chilli, sliced (optional)
  • 2 green apples, roughly chopped (peeled if desired, but not necessary)
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp ground cardamom
  • 100g dry red lentils
  • 3 cups chicken stock
  • 1 x 400g tin crushed tomatoes
  • 1 x 270ml tin coconut milk
  • 40g dry roasted cashews

Method

  1. Warm the oil in a large saucepan over medium heat. Add the onion and carrots and sauté until the carrot begins to soften.
  2. Add the garlic, ginger, chilli, apple and spices and stir until fragrant.
  3. Stir through the lentils, stock and tomatoes. Cover and bring to the boil over high heat. Reduce heat and simmer for 20-30 minutes, or until lentils are soft.
  4. Blend the soup in batches or using a stick blender, until the soup is smooth.
  5. Stir through the coconut milk and return to heat to warm through.
  6. Top with cashews.