Indian Mulligatawny Soup
This hearty and flavorful Indian mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas. Flavor-packed and super comforting!
Servings: 8
Calories: 340kcal
Ingredients
- 2 tablespoons canola oil (or high-heat oil of choice)
- 1 medium onion, diced
- 1 ½ cups carrots, diced (about 3 carrots)
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 pound yellow split peas
- 6 cups vegetable broth
- Water, as needed
- 1 (14 ounce of 400 gram) can diced tomatoes
- 2 cups broccoli florets (about ½ of a large crown)
- 1 cup frozen peas, thawed
- 2 tablespoons lemon juice
- Salt and pepper, to taste
For Serving
- Roasted cashews
- Chopped fresh cilantro
Instructions
- Coat the bottom of a large pot with oil and place it over medium heat.
- When the oil is hot, add the onion and carrot. Sweat the veggies for about 5 minutes, until they begin to soften.
- Stir in the garlic, ginger, and spices (cumin seed through cayenne pepper). Continue cooking the mixture for about 1 minute, stirring constantly, until very fragrant.
- Stir in the split peas and broth. Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the soup to simmer until the split peas are very tender.* This should take about an hour to an hour and a half. Add water as the liquid dries up in the pot (I usually add about 2 cups)
- Stir in the tomatoes and broccoli and bring the soup back to a simmer. Continue cooking the soup until the broccoli is tender, about 5 minutes.
- Stir in the peas and continue cooking the soup for another minute, just to heat them up.
- Remove the soup from heat and stir in the lemon juice. Season the soup with salt and pepper to taste, and adjust any other seasonings to your liking.
- Ladle the soup into bowls and top it with cashews and cilantro. Serve.
Notes
* The simmer time will depend on how tender you like your split peas. Optionally, once they become tender, you can blend the soup using a food processor, blender, or immersion blender.
Nutrition information includes 2 tablespoons of cashews per serving.
Nutrition
Serving: 1.5cups | Calories: 340kcal | Carbohydrates: 46.1g | Protein: 16.2g | Fat: 11.7g | Saturated Fat: 1.9g | Sodium: 460mg | Potassium: 390mg | Fiber: 10.4g | Sugar: 10.4g | Calcium: 56mg | Iron: 2mg