Vegetarian Mulligatawny

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Vegetarian Mulligatawny

 

1 tablespoon olive oil or vegetable oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, peeled and diced

1 cup cauliflower florets, chopped

1 Granny Smith apple, peeled, cored and diced

1 large potato, white or sweet, peeled and diced

6 cups vegetable broth

juice from 1 lime

1 14 oz. can GF diced tomatoes

sea salt, and pepper, to taste

1 good pinch of raw sugar to taste

1 1/2-2 teaspoons McCormick curry powder

1/4 teaspoon cayenne pepper, or to taste

 

1 14 oz. can coconut milk

1 14-oz. can chick peas, drained, rinsed

 

Add the olive oil into the crock pot. Add the onion, garlic,

vegetables and apple. Stir. Pour in the broth, add the lime juice,

tomatoes, and sea salt and pepper. Stir in the sugar, curry powder and

cayenne.

 

Cover and cook on 'low' or 'high', according to your slow cooker's

directions for soup and stew.

 

When the veggies are tender, stir in the coconut milk and chick peas.

Cover and heat through another 20 minutes or so.

 

We like this soup as is, but if you desire a smooth soup, puree the

soup with a handheld immersion blender (or puree it in batches,

covered, in a blender or food processor) until smooth. If you prefer

" some " texture, mash lightly with a potato masher until you have the

consistency you desire.

 

Servings: 6

 

Recipe by Karina Allrich, January 2005. All rights reserved. Thanks!

 

Enjoy!

 

Karina