Mulligatawny Soup

Name: Mulligatawny Soup
Cook time: 6 h
Total time: 6 h
Cuisine: Indian
Ingredients: 1½ cups cooked chickpeas or 1 (15-ounce) can chickpeas, rinsed and drained; 1 Granny Smith apple, peeled, cored, and chopped; 1 medium-size sweet potato, peeled and diced; 1½ cups cooked chickpeas or 1 (15-ounce) can chickpeas, rinsed and drained; 1 green bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; 1 teaspoon ground coriander; ½ teaspoon cayenne pepper, or to taste; 2 teaspoons grated fresh ginger; 1 tablespoon curry powder; 1 large yellow onion, chopped; 3 garlic cloves, minced; 2 teaspoons olive oil (optional); Chopped fresh cilantro, for garnish; 2 to 3 cups cooked brown basmati rice; 2 tablespoons fresh lemon juice; 1 (13-ounce) can unsweetened coconut milk; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 cups vegetable broth

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Chickpeas are used instead of chicken to make this flavorful soup, which was originally inspired by an Indian pepper sauce. The requisite apple adds a bit of sweetness to offset the spicy elements. If you prefer less heat, use a mild curry powder and cut back on the cayenne.

Ingredients

2 teaspoons olive oil (optional)
1 large yellow onion, chopped
3 garlic cloves, min

Asia
India
Soup
Vegan
Gluten-free

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute longer. Stir in the curry powder, coriander, and cayenne. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl w