Mulligatawny Soup
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
This hearty and flavorful vegan mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas.
Servings: 6 -8
Author: Alissa
  • 2 tbsp. olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1/2 tbsp. grated fresh ginger
  • 1 tbsp. turmeric
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 tsp. chili powder *see note above on heat levels
  • 1 tsp. ground mustard
  • 1 tsp. ground cinnamon
  • 1/2 tsp. paprika
  • 6-8 cups vegetable broth
  • 1 lb. dried yellow split peas
  • 1 cup diced tomatoes about 2 small or 1 large tomatoes
  • 1 tbsp. Asian chili paste *again, see note above
  • juice of 1 lemon
  • 6 cups fresh veggies of your choice **see my other note above - I used broccoli, snap peas and carrots
  • 1/2 cup fresh cilantro
  1. Heat oil over medium heat in large saucepan or stock pot.
  2. Add onion and sautee about five minutes, until soft.
  3. Add garlic, ginger and dried spices (everything up to paprika) and continue to sautee another minute or so.
  4. Add 6 cups of broth, peas, tomatoes and chili paste.
  5. Bring to boil, reduce heat and simmer until peas are tender, about an hour.
  6. Remove from heat and puree in blender or food processor, in batches if necessary.
  7. Return to stove and add return to a simmer, adding additional broth if thinning is needed.
  8. Stir in veggies and lemon juice and simmer until veggies are just tender, about 5-10 minutes, depending on your preference.
  9. Ladle into bowls and top with fresh cilantro.