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Vegan Butternut Mulligatawny Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 -10
Author Heidi @ Food Doodles

Ingredients

  • 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

Instructions

  • 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.