vegetarian mulligatawny soup

Years ago, I checked out the New England Soup Factory Cookbook from the library and had Greg scan a few of the recipes for me. There were many great soups in there but this one is my favorite. The cookbook tells me that mulligatawny originated in India and the name comes from the word for “pepper water”.

This is also the soup from the famous Seinfeld episode where the guy yells out, “No soup for you!” I honestly have never seen it (are some of you yelling at me?) but Greg was a huge fan of Seinfeld. When he got sick, his co-workers at AmFam had some bracelets made as a fundraiser for us and they had that phrase on them. :)

I just made this soup for a friend’s baby shower this weekend and I didn’t get any photos of it so I’m going to borrow a photo from another website/blog, The Good Weekly. She takes great photos of the process and gives great instructions. Hmmm… I wouldn’t blame you if you just followed her blog on this one. BUT if you just want the basic recipe, scroll down for my version with all the extra carrots I add!

mulligatawny

Vegetarian Mulligatawny Soup

2 Tbsp olive oil
4 cloves garlic, minced
1 large Spanish onion, peeled and diced (I usually use yellow onions in my cooking)
2 ribs celery, diced (I use at least 4)
4 carrots, peeled and sliced (I use at least 6)
1 lb dried lentils
2 cups (16 oz) canned whole tomatoes, cut into pieces (I use whatever tomatoes I have)
1 can (16 oz) chickpeas, rinsed and drained (I always double this because when the girls were younger they insisted on having a chickpea in every bite of soup so only one can, or 16 oz, was not enough)
8 C vegetable stock
2 C tomato juice
3 tsp yellow curry powder
3 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne pepper
1 can (16 oz) coconut milk
2 Tbsp honey
1-1/2 C cooked basmati rice (I mess up the recipe by always using brown rice)
1/2 bunch fresh cilantro, chopped
salt and pepper to taste

Heat a humongous stockpot (this recipe makes a lot!) over medium-high heat. Add the oil, garlic, onion, celery and carrots. Saute for 7 minutes. Add the lentils, tomatoes, chickpeas, stock, tomato juice, curry powder, cumin, coriander and cayenne pepper. Bring to a boil. Reduce the heat to medium, cover the pot and simmer for 40 to 45 minutes (I don’t simmer this long because I don’t like my lentils to get too mushy). Stir in the coconut milk, honey, rice, cilantro, salt and pepper. Makes 12 servings.

Whenever I make soups, I never think the recipes include enough carrots or celery so I always add more than they call for. I think I’ve always thought that if this is going to be our meal, we all need more veggies!

This soup really is delicious. You should try it. The recipe makes a lot so invite some friends over and make it a party!

xxx,

Mariah

One Response to vegetarian mulligatawny soup

  1. Amy O 03/10/2014 at 3:07 pm #

    Thanks Mariah! I am going to make YOUR version tonight! Sounds delicious

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