This hearty vegan mulligatawny is filled with rich curry flavors and is perfect for weeknights. Recipe adapted from Jamie Oliver's Great Britain.
1 1/2tablespoonsolive oil
1/2large red onion, diced
1/2butternut squash, cubed (385g peeled)
2large carrots, peeled and diced
1medium red pepper, seeded and diced
4clovesgarlic, finely minced
1 1/2inchpiece of ginger, peeled and grated
4teaspoonsmild curry powder
5cups(1.2 liters) vegetable broth
15.5-ouncecan of chickpeas, drained and rinsed
2cupsof 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.
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