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Carrot and parsnip mulligatawny soup
Carrot and parsnip mulligatawny soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Nutrient-packed carrot soup with parsnip and sweet potato, bursting with 3.5 servings of vegetables per portion.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 4cm piece fresh ginger, finely grated
  • 1 long green chilli, chopped
  • 250g carrot
  • 250g parsnip
  • 250g orange sweet potato, peeled, chopped
  • 2 tsp ground coriander
  • 2.50 gm ground cumin
  • 125.00 ml dried red lentils, rinsed, drained
  • 1 litre vegetable liquid stock
  • 82.50 ml plain Greek-style yoghurt
  • 82.50 ml chopped fresh coriander leaves
  • 1 lime, cut into wedges, to serve
Instructions:
  • In a large saucepan over medium-high heat, sauté onion, garlic, ginger, chili, carrot, parsnip, and potato in oil until the onion softens, about 7-8 minutes. Stir occasionally.
  • Add fragrant coriander, flavorful cumin, and hearty lentils to the pan. Stir and cook for 1 minute. Pour in stock and 2 cups of water. Bring to a boil, then simmer uncovered on low heat for 15 to 20 minutes until the lentils and vegetables are tender. Remove from heat.
  • Blend soup using a stick blender until nearly smooth. Bring back to a boil over medium heat. Season with salt and pepper, then garnish with a dollop of yogurt and fresh coriander. Serve with lime wedges.

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