How to make it

  • 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 saut√© 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.
  • If you desire a smooth soup, puree the soup with a hand-held 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].
  • For you omnivore readers (vegans stop reading now, please) you can add pieces of chicken to this mulligatawny. It's a tasty pairing.
  • Servings: 6. Copyright ¬© 2001-2007 Karina's Kitchen: Recipes from a Gluten-Free Goddess. All rights reserved.

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