Vegetarian Mulligatawny Recipe

Serves 6.

This delectable post-modern version of mulligatawny is made with a vegetable broth base and coconut milk. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. It's a mouth crush of flavors sweet and savory, creamy, spicy and tangy- all at once.

3 tablespoons light olive oil
2 to 3 teaspoons Thai Kitchen Green or Red Curry Paste, to taste
1/2 to 1 teaspoon cumin
1/4 teaspoon cayenne pepper, or more, to taste
1 medium sweet or yellow onion, peeled, diced
4-5 cloves garlic, minced
2 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart light vegetable broth
1 14-oz. can diced Muir Glen Organic Fire Roasted Tomatoes with juice (I use the diced tomatoes with spicy green chiles)
1 14-oz. can chick peas, drained
Sea salt, to taste
1 14-oz. can coconut milk, stirred
Juice from 1 medium lime
1-2 teaspoons agave nectar, to taste (or organic raw sugar)

Thin apple slices or shredded apple, for garnish

Heat the olive oil over medium high heat in a medium size soup pot. Add the curry, cumin, and cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.

Stir in the broth, tomatoes and chick peas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, lime juice and brown sugar. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.


Options:

* If you desire a smooth soup, puree the soup with a handheld immersion blender (or puree in batches, covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.

* If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.

* It is also beautiful left as is, as a hearty, chunky stew.

* I sometimes toss all the ingredients into a slow cooker early in the day and let the cooker do all the work. To do this, follow the manufacturer's guidelines for your cooker [look for soup or veggie stew instructions]