I came across a recipe for this soup and it looked creamy, spicy and nourishing. It did not disappoint! I replaced the chicken with canned jackfruit. I did not have an apple so I added honey for some sweetness. The recipe calls for cayenne pepper but I prefer hot chilli powder.

Mulligatawny Soup

Ingredients

1 red onion, chopped

1/2 tsp sea salt

8 garlic cloves, crushed

2 tablespoons minced ginger (from about 2 inches of peeled ginger root)

2 teaspoons brown mustard seeds

1 teaspoon ground turmeric

1 teaspoon curry powder

½ teaspoon chilli powder

½ teaspoon cumin seeds

2 carrots, julienned

2 celery stalks, sliced

1 large apple, preferably Granny Smith, peeled, cored and chopped (or 1-2 tbs raw honey)

2 tablespoons organic tomato paste

3 tablespoons cassava flour

400 grams can of jackfruit

1 cup red lentils

6 cups vegetable stock

1 400 grams can coconut milk

Juice of 1 lime (about 1½ tablespoons)

Method

Warm the dutch oven over medium-low heat. Add the onion, salt and cook, stirring occasionally, until translucent. Add the garlic and ginger and cook until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, chilli powder and cumin seeds. Stir constantly, until the mustard seeds pop and sizzle, about a couple of minutes. Add the carrot, celery and apple.. Stir in the tomato paste and flour mixing well to uniformly coat all the ingredients..

Add the rinsed and chopped jackfruit, red lentils and vegetable broth. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.

Cover the pot and cook for 10 minutes, then uncover and simmer for 20 minutes more, until the jackfruit and carrots are tender, the soup is creamy, and the flavors have blended.

Stir in the coconut milk and lime juice and serve.