warming indian mulligatawny soup (vegan, dairy free, oil free, no added sugar, gluten free)

As someone who prefers to use medication as an absolute last resort, I’m always on the lookout for food and recipes that give the body a fighting chance against infection before medication is needed.

And this warming Indian mulligatawny soup is just what the homeopathic doctor ordered.

Chock full of spices, vegetables and a kick of plant-based protein from red lentils, this soup comes together easily even if the ingredient list looks intimidating. Actually, it’s exactly because of all these ingredients (which are mostly spices) that makes this soup an excellent meal especially during cold and flu season.

For example:

• Ginger strengthens the immune system, helps with digestion and helps with respiratory health
• Turmeric and cinnamon are antioxidants and anti inflammatory
• Cardamon helps with digestion problems
• Thyme soothes sore throats and coughs and also helps with digestion

One of the reasons I also love this soup is that it’s one of the few soup recipes my husband also enjoys.  Without meats and cheese, he jokingly refers to most soups as “tea with vegetables” i.e. they don’t feel filling enough. The kids, on the other hand give it a mixed review. LOL

This warming Indian mulligatawny soup is a plant-based and oil-free version of a recipe from The Wanderlust Kitchen and I’m grateful for the friend who passed it along. While the rice isn’t strictly necessary, it rounds out the recipe as a hearty meal. Quinoa would also work well as substitute.

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warming indian mulligatawny soup

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

 

Course: Entree, Soup

Cuisine: Indian

Servings: 6

Author: Andrea Anderson

Ingredients

• 1 yellow onion, chopped fine
• 1 carrot
• 4 garlic cloves, minced
• 2 small apples, diced
• 1 14.5 can diced tomatoes
• 1 lime, juiced
• 1 tsp powdered ginger
• 1.5 T curry powder
• 1.5 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 3/4 tsp turmeric
• 1/4 tsp cardamom
• 1 tsp thyme
• 1 tsp salt
• freshly ground pepper
• 3 cups water
• 1/2 cup red lentils, uncooked
• 1 14 oz can full fat coconut milk
• 1/4 cup fresh cilatro, chopped

Instructions

1. Add a little water to cover the bottom of a large soup or stock pot and saute the onions, garlic and carrots over medium-high heat for about 5 minutes. Add remaining ingredients except the fresh cilantro and bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are cooked thoroughly.

2. Add fresh cilantro and serve over rice or quinoa if desired.