I know everyone is getting into the spirit of spring but I’m still stuck on winter foods. It’s actually been strangely warm here. Usually I watch on as other bloggers enjoy spring for at least a month or two before we really start getting spring like weather but this year has been so nice. We did have, what I would describe as, a spring shower but with snow yesterday evening. It was seriously snowing sideways. And after it was done all the trees, blades of grass and even our house had snow sticking to only one side of it. Weird. But now it’s all melted and sunny and gorgeous out so I’m really not going to complain 🙂
I am still hung up on soup despite our warmer than usual weather though. This particular soup is actually my moms idea. She said she made a pot of butternut squash soup that she wasn’t really happy with so she decided to make it into a mulligatawny soup. Well she let me try some of it shortly after I had my wisdom teeth out and it was literally the best thing I ate all that week. So I knew I had to make my own. And somehow it’s not as good as my moms, but still yummy enough to share with you. She should really have a food blog of her own, she’s amazing 🙂
So as usual, this soup is vegetarian, but you can very easily add some chopped up chicken to this since there is usually chicken in mulligatawny soup. It is very filling as it is though.
Don’t be afraid to try this out on your little ones. My daughter who isn’t quite one year old loooooved this soup!
Vegan Butternut Mulligatawny Soup
- 3 medium onions roughly chopped
- 2 large stalks celery roughly chopped
- 1 large carrots peeled and roughly chopped
- 1 medium butternut squash peeled, seeds removed and chopped
- 1 large russet potato
- 1 C red lentils
- 8 C water or vegetable stock
- 4 cloves garlic
- 1 " piece of ginger grated
- 1 tbsp + 1 tsp cumin
- 1 tbsp + 1 tsp coriander
- 2 tsp turmeric
- 1 tsp cinnamon
- 1 bay leaf
- 2-3 C cooked brown rice
- 1 can coconut milk I used full fat
- 2 tsp salt plus more to taste
- juice of 1 lemon plus more to serve
- In a large pot place the onions, celery, carrot, squash, potato, red lentils and water. Bring to a boil and turn down to simmer.
- While simmering, add the garlic, ginger and all the spices including the bay leaf. Continue to simmer the soup until the red lentils and all the vegetables are completely tender.
- Remove the bay leaf from the soup and blending using an immersion blender or by transferring to a blender in batches.
- When finished blending, add the coconut milk and brown rice and heat through. Add salt and pepper to taste and stir in the lemon juice just before serving. Serve with an extra slice of lemon and fresh flat leaf parsley or cilantro if desired.