Vegetable Soup with an Indian twist is exactly what you want when the weather turns cold: a creamy, curry-scented pot filled with apples, lentils, and vegetables. This Mulligatawny-style bowl is sweet, spicy, and full of warmth—comforting enough for long winter nights yet light enough for any weeknight dinner. The best part? It gets its velvety finish from red lentils and coconut milk instead of heavy cream.
Ingredients
- 2 tbsp avocado oil or olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 firm apples (e.g., Granny Smith), peeled & diced
- 1 tbsp mild curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/8–1/4 tsp red pepper flakes (optional)
- 1 cup red lentils, rinsed
- 5 cups vegetable broth
- 1 cup canned coconut milk (full-fat or light)
- 1 tbsp lemon juice
- Salt & black pepper to taste
- To serve: chopped cilantro, toasted cashews or crushed crackers, coconut yogurt (optional)
Instructions
- Sauté aromatics: Warm oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened. Stir in garlic and ginger for 30 seconds.
- Bloom spices: Add apples, curry powder, cumin, turmeric, cinnamon, and pepper flakes. Stir 1 minute until fragrant.
- Simmer: Add red lentils and vegetable broth. Bring to a boil, reduce to a gentle simmer, and cook 18–22 minutes, until lentils are tender and beginning to break down.
- Make it creamy: Stir in coconut milk and simmer 2 minutes. For extra creaminess, partially blend 2–3 cups with an immersion blender and return to the pot.
- Finish & season: Stir in lemon juice, taste, and season with salt and pepper.
- Serve: Ladle into bowls and top with cilantro and a handful of toasted cashews or crushed crackers. Add a small dollop of coconut yogurt if you like.
Health Benefits
- Fiber & satiety: Red lentils and vegetables offer fiber that supports digestion and keeps you full.
- Plant protein: Lentils provide protein without heaviness.
- Anti-inflammatory spices: Turmeric, ginger, and cumin bring phytonutrients that support overall wellness.
- Balanced comfort: Coconut milk adds satisfying fats while apples bring gentle natural sweetness.
Tips for Success
- Apple choice: Tart varieties (Granny Smith) balance spice and add body.
- Spice level: Start mild; finish with extra curry or red pepper flakes to taste.
- Texture control: Blend a portion for creaminess while keeping some chunks for a hearty bite.
Variations
- Creamy Vegetable Soup vibe: Stir in a handful of baby spinach at the end for color and extra nutrients.
- Legume swap: Use yellow split peas instead of red lentils (increase simmer time to 35–40 minutes).
- Rice style: Add 1/3 cup rinsed basmati during simmer for a thicker stew.
Storage & Make-Ahead
Cool completely, then refrigerate up to 4 days or freeze up to 3 months. The flavors deepen overnight; thin with a splash of broth when reheating.
Serving Ideas
Serve with warm flatbread, brown rice, or a crisp salad. For Fall Soup Recipes and Winter Soup Recipes, this bowl matches cozy nights and easy entertaining alike.
