Mulligatawny Soup

Mulligatawny Soup

Mulligatawny Soup

DD1 (4.5)  saw this recipe in this month’s VegSoc magazine & asked me to make it. Unfortunately I can’t find a link to this recipe on their site, so you’ll have to make do with my rubbish photo (I forgot to take one until we’d boxed up the leftovers!) but they do have loads of other wonderul recipes on there – well worth a look.

As it was the first time I had made this recipe, I played it safe with the spices and used some mild curry paste.  Everyone liked it, and both DH & I agreed that it was a nice level of spiciness, but DD1 did say it was a bit too spicy, so I might reduce it to 3tsp next time.


  • 1 tbsp oil
  • 1 onion, chopped
  • 1 carrot, peeled & chopped
  • 1 apple, peeled, cored & chopped
  • 2 small potatoes, peeled & chopped
  • 2 celery sticks, chopped
  • 4 tsp curry paste
  • 150g dried red lentils
  • 1.5 litres low salt stock
  • 2 tsp sugar
  • 20g coconut cream
  • freshly ground pepper

to serve

  • a splash of soya cream (optional)
  • fresh corriander leaves, chopped (optional)


  1. Heat the oil in a large pan & saute the onion
  2. add the vegetables & curry paste and cook gently for 5 mins
  3. add the lentils & stir well
  4. add the stock, sugar & coconut cream
  5. Bring to the boil & simmer for 20mins
  6. blend the soup & add seasoning if required
  7. if you want, you could serve this with a splash of soya cream and a garnish of chopped corriander

Vegetarian. One husband, Two cats, Three kids.

Tagged with: , , ,
Posted in 2013, Vegan, Vegetarian

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