Vegan Mulligatawny Soup Recipes

Steps:

• Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
• Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
• Add yams, parsnips and apples.
• Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
• About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
• Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
• Taste and adjust salt, and other spices.
• Add back in vegetables and cook for another 30 minutes to meld flavors.

Steps:

• Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
• Remove from heat and puree soup with an immersion blender until smooth.
• Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.