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Vegan Mulligatawny Soup

Pavani
Vegan Mulligatawny Soup is a creamy and hearty dish that is perfect for the chilly weather. Serve it with rice or bread for a complete and filling meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course soups stews
Cuisine fusion
Servings 4 Servings

Ingredients
  

  • 2 tsp Oil
  • 1 Medium Onion, chopped
  • 2 Garlic cloves, finely minced
  • 1" Ginger, grated
  • 1~2 Green Chilies, slit
  • 1 Medium Potato, diced
  • 2 Medium Carrot, peeled and diced
  • 2 Medium Tomatoes, diced
  • 1~2 tsp Curry powder
  • ½ tsp Turmeric
  • ½ cup Red Lentils/ Masoor Dal, rinsed and drained
  • cups Vegetable broth
  • To taste Salt & Pepper
  • ½ cup Coconut milk
  • 2 tbsp Cilantro, finely chopped
  • 1 tbsp Lime/ Lemon juice
  • 2 tbsp Roasted Cashews (optional)

Instructions
 

To make in an Instant Pot:

  • Heat Instant pot on Saute mode. Add oil, followed by onions, garlic and ginger; cook till the onions are translucent, about 3~4 minutes.
  • Add the chopped potato, carrot and cook for 3~4 minutes. Next add the tomatoes, curry powder, turmeric and cook till tomatoes are mushy.
  • Stir in the lentils and broth; season with salt and pepper. Close the lid and put on 'Sealing'. Turn off 'Saute' mode and turn on 'Manual/ Pressure cook' mode. Cook on high pressure for 6 minutes.
  • Once done, let the pressure release naturally.
  • Use a immersion blender to blend the soup into a smooth mixture. You can leave some chunky to have some texture to the soup.
  • Stir in coconut milk and turn on Saute mode and cook till heated through, about 3~4 minutes. Mix in lime/ lemon juice and garnish with cilantro. Serve warm with roasted cashews on top. Enjoy!!

Stove top Method:

  • Heat oil in a heavy bottomed saucepan. Add onions, garlic and ginger; cook till the onions are translucent, about 3~4 minutes.
  • Add the chopped potato, carrot and cook for 3~4 minutes. Next add the tomatoes, curry powder, turmeric and cook till tomatoes are mushy.
  • Stir in the lentils and broth; season with salt and pepper. Bring the mixture to a boil, lower the heat and simmer for 20~25 minutes or until the veggies and lentils are cooked completely.
  • Use a immersion blender to blend the soup into a smooth mixture. I left half of the soup chunky.
  • Stir in coconut milk and cook till heated through, about 3~4 minutes. Mix in lime/ lemon juice and garnish with cilantro. Serve warm with roasted cashews on top. Enjoy!!

Notes

  • Cooked chickpeas can be added to the soup along with red lentils to give the dish a double dose of protein.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to a month.