Mulligatawny Soup is a tasty and nutritious soup recipe for toddlers! Suitable for even the pickiest of eaters, this simple soup uses simple and healthy ingredients such as carrots, celery, onion, apples, turmeric, vegetable broth, and coconut milk that can be cooked together in a pan for an easy and delicious meal. Packed with vitamins and minerals, this soup is sure to be a crowd-pleaser with toddlers in Australia.
General Information
Servings: 4 Keywords: Mulligatawny Soup, Indian Recipes, Vegetarian Recipes Calories: 263 Protein: 8 g Carbs: 40 g Fats: 10 g Preparation Time: 10 minutes Cooking Time: 30 minutes
Ingredients
- 2 tablespoons of vegetable oil
- 1 large brown onion, diced
- 2 cloves of garlic, diced
- 1 teaspoon of curry powder
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground black pepper
- 2 carrots, peeled and diced
- 1 large potato, peeled and diced
- 2 1/2 cups of vegetable stock
- 1/2 cup of coconut cream
- 2 cups of cooked lentils
- 1/4 cup of chopped fresh parsley
Directions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion and garlic and cook until softened, stirring occasionally.
- Add the curry powder, turmeric, cumin, and black pepper and cook for 1 minute, stirring.
-
Add the carrots and potato and stir to combine.
- Pour in the vegetable stock and stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Add the coconut cream and cooked lentils and simmer for 10 minutes.
- Add the parsley and stir to combine.
- Serve the soup with a side of warm naan bread and enjoy! How about I help you make this soup? Olivia said, jokingly.
Recommended Sides
- Warm naan bread
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