This creamy Mulligatawny soup is a comforting blend of spices, vegetables, and coconut milk, perfect for warming up on a chilly day.

Scale

2 tablespoons olive oil

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

4 cups vegetable broth

1 can (14 oz) coconut milk

1 cup red lentils, rinsed

1 apple, peeled and diced

Salt and pepper to taste

Fresh cilantro for garnish

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery; sauté until softened, about 5 minutes.

3. Stir in garlic, curry powder, cumin, turmeric, and cayenne; cook for 1 minute.

4. Pour in vegetable broth and coconut milk; bring to a boil.

5. Add lentils and apple; reduce heat and simmer for 25 minutes until lentils are tender.

6. Season with salt and pepper; blend until smooth if desired.

7. Serve hot, garnished with fresh cilantro.

For a spicier kick, add more cayenne pepper.

This soup can be made ahead and stored in the refrigerator for up to 3 days.

Keywords: soup, creamy, vegetarian, comfort food