Vegetarian Mulligatawny

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Vegetarian Mulligatawny

 

1 tsp. olive or canola oil

2 TB curry powder

1/8 tsp. cayenne pepper, or to taste

1 medium onion, diced

2 TB water

2-3 cloves garlic, minced

2 carrots, peeled and diced

1 cup cauliflower florets, chopped

1 large Granny Smith or tart apple, peeled, cored and diced

1 large potato, peeled and diced

6 cups light vegetable broth

Juice from 1 lime

1 can (16 oz.) diced tomatoes with green chilies (Ro-Tel)

1 can (16 oz.) chick peas (garbanzo), drained

1 can (14 oz.) unsweetened light coconut milk

1 pinch sugar, to taste

Sea salt, to taste

 

1. Heat the oil over medium high heat in a medium size soup pot. Add the

curry and

 

cayenne and stir for 1 minute. Add the onion, water, garlic, carrots,

cauliflower, apple,

and potato and sauté until softened, 7 to 10 minutes.

 

2. Stir in the broth, lime juice, tomatoes and chick peas; season with salt.

Bring to a boil.

Reduce heat, cover and simmer the soup, stirring occasionally, until

vegetables are tender,

about 20 minutes. Add the coconut milk, sea salt, and pinch of sugar. Heat

through.

 

3. Serve as is, or puree the soup in a blender or food processor until

smooth, if desired. Or,

partially puree it to retain some texture. Return it to the soup pot and heat

over low heat until

serving.

 

Note: This recipe can easily convert to a crock pot. Simply combine all the

of the ingredients,

but reserve the chick peas and coconut milk, to add later, during the last 30

minutes of cooking.

 

Servings: 6.