What kind of apples are best for this Mulligatawny Soup?

Granny Smith apples are specified for their tartness, which provides a bright counterpoint to the rich, savory curry flavors in the soup.

Why is serving with lemon so important for this vegan Mulligatawny Soup?

A squeeze of fresh lemon at the end brightens all the flavors, adding a crucial zesty finish that balances the richness of the curry and other ingredients.

Can I adjust the spiciness of this Mulligatawny Soup?

Yes, you can adjust the spiciness by modifying the ratio of mild to hot curry powder, or by omitting the hot curry powder entirely for a milder soup.

How should I store leftover Mulligatawny Soup?

Store any leftover Mulligatawny Soup in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

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Mulligatawny Soup
[Vegan]

MJ By: Michaell Johnson

Author Bio

Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating... Read More

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A vibrant bowl of vegan Mulligatawny Soup, garnished with fresh lemon wedges and a sprinkle of herbs, showcasing its rich, golden color and hearty texture.

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Mulligatawny Soup [Vegan]

Mulligatawny is an English soup named after an Indian recipe. The original name actually translates to "pepper-water," which makes sense since hot curry powder adds a bold and spicy flavor to it! This dish is warm, comforting, and offers the palette a complexity of flavors considering in addition to the... Read More

Ingredients You Need for Mulligatawny Soup [Vegan]

2 tablespoons coconut oil
2 cups onion, chopped
2 cups celery stalks, chopped
2 cups carrots, chopped
1 garlic clove, crushed (optional)
1 tablespoon grated ginger
1/4 cup mild curry powder
2 tablespoons hot curry powder
1 whole green cardamom pod
1 cup lentils, rinsed
1 15-ounce can chickpeas with the brine
8 cups vegetable broth
2 cups granny smith apples, peeled and diced
Lemon (for serving)

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How to Prepare Mulligatawny Soup [Vegan]

In a stockpot, add the oil and onion, and sauté until translucent.
Add the celery, carrots, garlic, and ginger, and sauté until soft.
Add the curry powders and cardamom, and stir for 20 seconds to sweat lightly, then add the lentils, chickpeas, and broth.
Bring to a boil, turn down to medium heat, and partially cover the pot for 30 minutes.
Add 2 cups of peeled and diced apples and cook until soft.
Serve with lemon (don't skip this step!!)