Vegan Apple & Curry Soup
Inspired by Indian mulligatawny, this soup has incredible flavor!
Servings 6
Ingredients
- 1/4 cup vegan ghee or sub coconut oil
- 1 cup small diced yellow onion
- 2 Tbsp fresh minced ginger
- 1/2 Tbsp fresh minced garlic
- 1/4 cup roasted hatch chilies, peeled, deseeded, and diced small fresh are preferred, but if you must used canned, drain very well, and if desired for heat, add minced jalepeño or Thai chili(es) — fresh roasted Hatch should add heat without extra chilies
- 2 cups large diced Granny Smith apples, peeled
- 1 3/4 cups medium diced eggplant, peeled
- 1 cup sliced carrot, 1/4” slice
- 1 large celery, 1/4” sliced
- 1 1/2 Tbsp curry powder
- 1/4 tsp + 1/8 tsp ground cumin
- 1/4 tsp + 1/8 tsp paprika
- 1/4 tsp + 1/8 tsp cinnamon
- 1/4 tsp + 1/8 tsp ground turmeric
- 1/4 tsp + 1/8 tsp cardamom
- 1/4 tsp + 1/8 tsp ground black pepper
- 3/4 tsp dried thyme
- 1/4 tsp coriander
- 1 1/2 quarts (6 cups) “chicken”-flavored vegetable broth You can use broth or bullion
- 3/4 cup green lentils I use sprouted green lentils
- 1 cup trimmed green beans cut in half
- 1 13.5 oz can full fat coconut milk
- 2 tsp kuzu whisked together with 1 cup filtered water, or sub cornstarch
- 1 Tbsp blue agave syrup (optional) or to taste
- 1 1/2 cups cooked rice I use Thai Ricebery, use your choice of preferred rice — Basmati for more traditional or cauliflower for grain-free
Instructions
- Melt the ghee in a large pot over medium heat. Once melted, add the onion. Cover the pot and sweat until onions are soft.
- Turn the heat back up to medium and add the ginger, garlic, chilies to the onion and sauté for about 30 seconds.
- Toss the apples into the pot and sauté for two minutes. Add the eggplant, reduce the heat, and cover the pot once more. Keep covered until both are soft (about 10 minutes), check and stir periodically. During this time, measure out your spices into a ramekin or small bowl.
- Add the carrots and celery to the pot, increase heat to medium and sauté five minutes, then mix in the spices. Once fragrant, add the broth and lentils.
- Bring the broth to a bowl, then reduce slightly and simmer for 10 minutes. Add in the green beans and simmer for an additional 5 minutes.
- Stir in the coconut milk along with the kuzu and water slurry.
- If using, stir in the agave, then add the rice. Once the rice is thoroughly heated (if it wasn’t hot when added), the soup is ready to serve.
Notes
Additional veggie options:
Butternut squash or sweet potato make a delicious addition to this soup! They can be added at the same time as the eggplant (or if you’re not an eggplant fan, simply sub it out.)