Go Back
–+ servings
Print Pin
No ratings yet

Plant-Based Whole30 Mulligatawny Soup

This Plant-Based Whole30 Mulligatawny Soup is loaded with warm spices and comforting ingredients like red lentils, carrots, pumpkin, and onion.
Course Main Course, Soup
Keyword Plant-based
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 tbsp avocado oil or coconut oil
  • 1 tsp whole black peppercorns
  • 3 medium to large cloves of garlic roughly chopped
  • 1 inch piece of ginger roughly chopped
  • 1 medium onion roughly chopped
  • 1 stalk of celery roughly chopped
  • 1 medium carrot diced
  • 1/2 cup diced pumpkin (can sub with sweet potato)
  • 1/2 red apple chopped
  • 1/3 cup red lentils (masoor dal) rinsed and drained
  • 3-4 cups vegetable broth (or water)
  • 1 tsp garam masala
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1/2 cup coconut milk

Optional Garnish

  • lemon wedges
  • fresh chopped cilantro
  • roasted cashews
  • chili oil/flakes

Instructions

Stovetop

  • HEAT a large pot or Dutch oven over medium heat and add your avocado oil. Once hot add your peppercorns and allow them to become fragrant.
  • ADD the garlic, ginger, and onion, and sauté for 1 min or until onions are translucent.
  • ADD the celery, carrot, pumpkin, apple, and lentils. Gently stir everything together, and allow to cook for 3 to 5 minutes. We want all the veggies to get a little color.
  • POUR in 4 cups vegetable broth and add the garam masala and cinnamon. Give everything a nice mix and allow the soup to come to a boil. Lower the heat to a simmer and cook covered for 30 minutes.
  • TURN OFF the stove, and uncover your soup. Either use an immersion blender or a blender (once the soup is cool enough) to pure it to your liking. This is a personal preference. Some like their Mulligwitani chunky, while others prefer it smooth. If you do choose to pure till smooth, you can go the extra step of straining the soup if you like.
  • HEAT your soup back up on a low flame and add in your turmeric, salt, and coconut milk.
  • TASTE your soup and adjust the seasoning if needed.
  • SERVE garnished with chopped roasted cashews, fresh cilantro, lemon wedges, and some chili oil or flakes if you like a little heat!

Instant Pot

  • Set the Instant Pot to sauté mode and heat the avocado oil. Once hot, add your peppercorns and allow them to become fragrant.
  • ADD the garlic, ginger, and onion, and sauté for 1 min or until the onions are translucent.
  • ADD the celery, carrot, pumpkin, apple, and lentils. Gently stir everything together, and allow to cook for 3 to 5 minutes. We want all the veggies to get a little color.
  • POUR in 3 cups vegetable broth and add the garam masala and cinnamon. Give everything a nice mix. Pressure cook your soup for 10 minutes and allow the pressure to release naturally.