Mulligatawny Soup

soup labeled

Ingredients (serves 6):

  • 2 Tablespoons coconut oil
  • 5 cloves of garlic, minced
  • 1 Tablespoon fresh ginger root, diced
  • 4 medium sized potatoes, chopped into 1 inch cubes
  • 3 medium sized carrots, diced
  • 5 Cups vegetable stock
  • 2 Cups water
  • 3 ripe tomatoes, chopped
  • 1/2 Cup red lentils
  • 1 Tablespoon garam masala
  • 2 teaspoon ground turmeric powder
  • 2 teaspoons ground coriander seeds
  • 1/4 Cup fresh cilantro, chopped

Salt to taste


  1. In a large pot on medium heat, add your coconut oil, garlic, ginger, potatoes, carrots, and saute for 5-7 minutes.  Slowly pour in your vegetable stock and water.
  2. Add the tomatoes, lentils, garam masala, turmeric, coriander, and bring the soup to a boil.  Once your soup is boiling, let simmer and add salt to taste.  Let your soup simmer for at least 30 minutes (the longer it sits the more flavors will develop).   Add a few leaves of your fresh cilantro.  Taste a spoonful and adjust any seasonings as necessary (if your soup reduced and you feel it is too salty, slowly add water until desired taste and adjust seasonings).  When serving, sprinkle each bowl with your chopped fresh cilantro.IMG_1242
  3. Enjoy eating whole!IMG_1261 IMG_1263

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