Winter Vegetable Mulligatawny Soup

Winter Vegetable Mulligatawny Soup

This meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.

Prep Time: 50 mins Total Time: 56 mins Servings: 4

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 medium onion, finely chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 4 cups peeled diced acorn squash or butternut squash
• 1 tablespoon green apple, peeled and finely chopped
• 1 tablespoon coconut powder or turmeric
• 1 teaspoon ginger powder
• 1 teaspoon grated fresh ginger
• 4 cups low-sodium vegetable broth
• 1 (14 ounce) can no-salt-added diced tomatoes
• 1/2 cup red lentils, picked over and rinsed
• 2 tablespoons lemon juice
• Freshly chopped cilantro, plus more for serving

Preparation

• Preheat oven to 325°F. Line a baking sheet with foil.

• Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and celery; cook until softened, about 5 minutes. Add spices and cook, stirring occasionally, for about 5 minutes.

• Add tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for about 15 minutes (or medium-low simmer. Drain and rinse with cold water.

• Transfer to a large skillet. Boil a potato masher to the desired consistency. (Alternatively, use an immersion blender or transfer to a regular blender.) Bring soup back to a low simmer. Return from low-simmering broth. Before flavoring broth. Before serving with cilantro.