Mulligatawny Soup Regular Recipe

Cooking Instructions

1. 1

   Prepare the Base

   In a large pot, heat a splash of oil over medium heat. Add the chopped onion, carrot, and celery, sautéing until softened (about 5-7 minutes).

2. 2

   Add Spices

   Stir in the minced garlic, grated ginger, curry powder, and cumin, cooking until fragrant (about 1-2 minutes).

3. 3

   Cook Lentils

   Add the red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until lentils are tender (about 20 minutes).

4. 4

   Blend the Soup

   Once the lentils are cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.

5. 5

   Finish the Soup

   Stir in the coconut milk, and season with salt and black pepper to taste. Heat through for another 5 minutes.

6. 6

   Serve

   Ladle the soup into bowls, garnishing each with a scoop of cooked rice and a sprinkle of fresh cilantro.