Mulligatawny is a comforting and delicious soup that originated in Southern India. It is a grounding and nourishing fall meal to share with good company.
Ingredients
½ tsp whole mustard seeds
½ tsp whole cumin seeds
½ tsp whole coriander seeds
2 tbsp olive oil or ghee
1 tbsp curry powder
¼ tsp cinnamon
¼ red pepper flakes
⅛ tsp nutmeg
1 onion, chopped
1 celery stock, chopped
1 carrot, chopped
1 inch fresh ginger, chopped
Cubed chicken (optional)
1 sweet potato, cubed
1 apple, cubed
1 can diced tomatoes
½ cup red lentils
6 cups veggie broth
½ can coconut milk
Directions
Place the mustard seeds, cumin seeds, and coriander seeds in a dutch oven or soup pot. Toast until nutty and fragrant, then grind in a spice grinder.
Add to the pot the oil or ghee, curry powder, cinnamon, red pepper flakes, and nutmeg. Saute until fragrant, about 3-5 minutes. Add the onion, celery, carrot, and ginger and saute until veggies soften, about 5-7 minutes. You can add the cubed chicken here and cook with the spices, or you can skip it for a vegetarian version.
Add the sweet potato, apple, tomatoes, lentils, and broth. Bring to a boil then simmer until the sweet potato is soft.
Use an immersion blender to blend it all together. You can make it smooth or leave a little texture, it’s up to you! Then add in the coconut and stir to blend.
Enjoy with warm bread with ghee!
Lisa Scarborough
Ayurvedic Health Counselor at The Beauty of Ayurveda
Blending more than 35 years of experience in the health and beauty industry with a deep passion for the profound healing science of Ayurveda, Lisa finds joy in helping others to develop a personal wellness plan using individual consultation, Ayurvedic body therapies and private yoga sessions. Lisa believes that beauty is revealed when one aligns her true self with the wisdom of Mother Nature.
Interested in a free Ayurveda overview? Contact Lisa at lmscarborough1@gmail.com to schedule a free 30 minute consultation.