This hearty vegan mulligatawny is filled with rich curry flavors and is perfect for weeknights. Recipe adapted from Jamie Oliver’s Great Britain.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Category:gluten free, soup
1 1/2 tablespoons olive oil
1/2 large red onion, diced
1/2 butternut squash, cubed (385g peeled)
2 large carrots, peeled and diced
1 medium red pepper, seeded and diced
4 cloves garlic, finely minced
1 1/2 inch piece of ginger, peeled and grated
1 tablespoon tomato paste
4 teaspoons mild curry powder
1 teaspoon ground coriander
1/2 teaspoon garam masala
5 cups (1.2 liters) vegetable broth
15.5-ounce can of chickpeas, drained and rinsed
1/2 cup (70g) peas
2 cups of cooked basmati rice (any rice works, too)
Heat a heavy-bottomed pot or dutch oven over medium heat. Add olive oil and swirl around. Add onions and let them cook for 2 to 3 minutes, until they start to soften. Mix in carrots, butternut squash, and red pepper and cook for about 3 minutes. Add garlic, ginger, tomato paste, curry powder, coriander, garam masala, a generous pinch of salt, and stir everything for about 30 seconds. Pour in vegetable broth, turn up the heat to medium-high, and bring broth to boil, uncovered. Reduce heat to medium and add chickpeas and peas. Let soup simmer until butternut squash is tender. Adjust seasoning to your taste and turn off the heat. Stir in rice.
Serve soup in bowls with some paprika, chopped parsley and coconut milk, if you like.