Roasted Vegetable Mulligatawny Soup
- 4 large garlic cloves, minced
- 3 medium carrots, diced
- 2 packed cups heirloom tomatoes, diced
- 1 red bell pepper, fire roasted and diced
- 1 rib celery, diced
- 1 granny smith apple peeled, cored, and diced
- 1 sweet potato, peeled and diced
- 1 large sweet onion, finely diced
- 1 medium jalapeno, seeded and diced
- 1 medium lemon, half juiced, and half cut into wedges
- 4 cups vegetable broth
- 1/2 cup full fat canned coconut milk
- 1/2 cup red lentils, rinsed and drained
- 2 bay leaves
- 1 tbsp extra-virgin olive oil or avocado oil
- 1-inch piece of fresh ginger, peeled and grated
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp dried thyme
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- Optional: Fresh cilantro, green onions, serve over cauliflower rice.
- Line a rimmed baking sheet with foil, set oven rack to one from top position, and set to broil high (if you have a broiler drawer, just set to broil high). Place tomatoes on the prepared pan and broil 10-15 minutes, until charred to preference. If you have a gas stove, roast the pepper directly over the flame. If not, halve the pepper lengthwise, deseed, and broil, skin side up, with the tomatoes.
- In a small bowl combine curry powder, cumin, coriander, paprika, cinnamon, turmeric, cardamom, black pepper, and thyme. Set aside. Shake coconut milk well or blend, if it has separated in the can.
- Heat a large pot with a heavy bottom over medium heat and add oil and onions. Cook until onions are translucent and beginning to caramelize. Add the carrots and celery and continue cooking for about 5 minutes to soften slightly, then add the garlic and ginger, stir, and cook until fragrant, 1-2 minutes.
- Add about a cup of broth to the pot to deglaze, then add remaining broth, spice mixture, apple, tomatoes, jalapeno, sweet potato, bay leaves, and lentils.
- Bring to a boil, then cover and reduce to a simmer for 20-30 minutes, or until vegetables are tender, stirring regularly to prevent the lentils from burning. When vegetables are tender and lentils are cooked, add coconut milk and lemon juice and stir.
- For a chunky soup with thinner broth, discard bay leaves and serve as-is. For a creamier broth with some chunks, remove half of the vegetables, discard the bay leaves, and use an immersion blender to blend the remaining vegetables and broth in the pot until smooth (if using a regular blender, work in batches). Return the reserved vegetables to the pot and stir. Finally, for a thick and creamy soup, discard bay leaves and blend entire pot contents until smooth.
- Serve with fresh cilantro, green onions, lemon wedges, or over cauliflower rice, if desired.
For Paleo option, substitute cauliflower rice for red lentils. Use 1 cup if serving chunky, or 2 cups to create a creamier texture if blending smooth.
Cool completely, then refrigerate in airtight containers up to 5 days or freeze in airtight containers up to 6 months. Note: Use (freezer safe) glass containers or zip top bags. The turmeric will stain plastic containers.
Keywords: MULLIGATAWNY, INDIAN, SOUP, CURRY, VEGAN, VEGETARIAN, PLANTBASED, PLANT-BASED, GLUTEN-FREE, GRAIN-FREE, PALEO OPTION, LOW-FAT, HEALTHY MEALS, EAT LOCAL