{"id":1943,"date":"2022-07-05T16:49:28","date_gmt":"2022-07-05T16:49:28","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1943"},"modified":"2024-02-09T21:34:48","modified_gmt":"2024-02-09T21:34:48","slug":"indian-mulligatawny-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/indian-mulligatawny-soup\/","title":{"rendered":"Indian Mulligatawny Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Indian Mulligatawny Soup<\/span><\/h2>\n
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This fragrant Indian Mulligatawny Soup recipe is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. Make a double batch and freeze the leftovers!<\/span>
<\/div>This recipe is Vegetarian if you use vegetable broth. It is Vegan if in addition you substitute oil for the butter.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Author: <\/span>Anetta, The Wanderlust Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bc<\/span> cup<\/span> butter – or olive oil for vegan<\/span><\/li>
  • 1<\/span> yellow onion – chopped<\/span><\/li>
  • 1<\/span> carrot – peeled and diced<\/span><\/li>
  • 1<\/span> red jalapeno – seeded and diced<\/span><\/li>
  • 3<\/span> garlic cloves – minced<\/span><\/li>
  • 2<\/span> teaspoons<\/span> peeled and minced ginger root<\/span><\/li>
  • 2<\/span> small firm apples – peeled<\/span> cored and diced<\/span><\/li>
  • 1<\/span> 14.5 oz can<\/span> diced tomatoes<\/span><\/li>
  • 1<\/span> tablespoon<\/span> curry powder<\/span><\/li>
  • 1<\/span> teaspoon<\/span> ground cumin<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> ground cinnamon<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> ground turmeric<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> ground cardamom<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> freshly ground black pepper<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> dried thyme<\/span><\/li>
  • \u00bd<\/span> cup<\/span> red lentils – uncooked<\/span><\/li>
  • 3<\/span> cups<\/span> chicken or vegetable broth<\/span><\/li>
  • \u2154<\/span> cup<\/span> canned unsweetened coconut milk<\/span><\/li>
  • Salt and black pepper to taste<\/span><\/li>
  • Roasted cashews for garnish<\/span><\/li>
  • Chopped cilantro and\/or scallions for garnish<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes or until the onions have softened.<\/div><\/li>
    • Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.<\/div><\/li>
    • Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.<\/div><\/li>
    • Serve topped with cashew and scallions along with naan bread for dipping.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1940,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[366,139,1751,132,697,1713,1712],"tags":[],"class_list":["post-1943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-british","category-indian","category-mulligatawny-soup","category-soup","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/07\/vegetarian-indian-mulligatawny-soup-3.jpeg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=1943"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1943\/revisions"}],"predecessor-version":[{"id":1944,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1943\/revisions\/1944"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/1940"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=1943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=1943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=1943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}