Friday, June 1, 2012

Vegetarian Mulligatawny Soup

Folks, I'm warning you now: we're going to go vegetarian as soon as we eat up all the meat in our freezer.  But probably only for a little while.  Unless we love it.  But we keep telling ourselves that we'll be social omnivores, too.  So, I guess we'll see how it goes and maybe it won't really affect the recipes on this blog at all.  Do I sound a little shaky on this resolve?

Anyway, to psych myself up a little, I borrowed 100 Best Vegetarian Recipes from our library.  I bookmarked a few recipes, but this is the first one I chose to make.  I'm a soup person (hello understatement!) and a curry person (you should be muttering, "duh!" under your breath); therefore, this soup is an obvious choice.

If you've never heard of Mulligatawny, it's often served in Indian restaurants.  Actually, this soup is similar to this one, but I find the Mulligatawny recipe more interesting.  And I even enjoyed the inclusion of apples (gasp!).  Of course, as with most vegetarian dishes, you could add meat to yours and it would be just as tasty.  I promise I won't judge.

Vegetarian Mulligatawny Soup
(adapted from 100 Best Vegetarian Recipes)
Printable Recipe
Serves 4

2 tablespoons butter
1/2 cup diced red onion
1/4 cup diced red bell pepper
1/2 cup diced carrots
1/2 cup diced celery
1 large tart apple (such as Granny Smith), chopped
1 tablespoon curry powder
2 tablespoons flour
2 cups vegetable (or chicken) broth
2 cups water
3/4 cup coconut milk
1/4 cup uncooked long-grain white rice
1 tablespoon lemon juice
1/4 teaspoon salt, or to taste
dash red pepper flakes
1 tablespoon chopped fresh cilantro, more to garnish

1)  In a large pot, melt the butter of margarine over medium-high heat.  Add the onion and bell pepper; cook, stirring, until softened, about 2 minutes.
2) Add the carrots, celery, and apples; cook, stirring, until softened, about 4 minutes.
3) Stir in the curry powder and flour until absorbed.
4) Add the broth, water, coconut milk, and rice.  Bring to a boil.  Reduce heat and simmer, uncovered, for 20 minutes or until rice is tender.
5) Stir in the lemon juice, salt, and red pepper flakes; simmer 5 minutes. Optionally, for a thicker soup, puree the soup after cooking.
6) Stir in cilantro.  Sprinkle with additional cilantro before serving.  Enjoy!


  1. We are essentially vegetarians at home as well. Sometimes we eat meat in a soup or a stir-fry though. You should check out the Moosewood Restaurant for recipes. It is a vegetarian restaurant in Ithaca, NY that has put out some great cookbooks. We really like the recipes in Simple Suppers.

    This soup looks good! I'll have to try it.

  2. This looks awesome! We are trying to eat more vegetarian meals and we both LOVE Mulligatawny Soup. Thanks for posting!



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