Vegetarian Mulligatawny Recipe

Heat the olive oil over medium high heat in a medium size soup pot. Add the curry, cumin, and cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.

Stir in the broth, tomatoes and chick peas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, lime juice and brown sugar. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.

If you desire a smooth soup, puree the soup with a hand-held immersion blender (or puree in batches, covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.

If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.

It is also beautiful left as is, as a hearty, chunky stew.

I sometimes toss all the ingredients into a slow cooker early in the day and let the cooker do all the work. To do this, follow the manufacturer's guidelines for your cooker [look for soup or veggie stew instructions].

For you omnivore readers (vegans stop reading now, please) you can add pieces of chicken to this mulligatawny. It's a tasty pairing.

Servings: 6. Copyright © 2001-2007 Karina's Kitchen: Recipes from a Gluten-Free Goddess. All rights reserved.