Whole Living Daily

2012 Action Plan: Make This Root Vegetable Soup for Dinner Tonight!

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Raise your hands if you’ve seen enough of the kitchen lately. Anyone? I am just about at that point – yes, even me!
The holidays are always a blur of delicious food and lots of dirty dishes, and for those of you following the Whole Living 2012 Action Plan (I hope you enjoyed my detox recipes in week 1!), you know that meal prep can be tiring. So if the time has come when you just feel like making a huge pot of something that can last a few days so you don’t have to think about what to make for dinner…again...here is a soup for you.

This Root Vegetable Mulligatawny soup is substantial enough to fill you up---a hearty change from the limited-protein recipes from last week's recipes.

Mulligatawny is a curry-flavored Indian soup that literally means “pepper water”. There are endless variations, and no one right way to make it, but in the end you’ll surely have a thick, rich, golden-hued broth studded with tender vegetables and satisfying legumes. I chose to do a twist on a traditional Mulligatawny soup with the addition of root vegetables. So tasty!

Root vegetables might not have the flashy allure of spring and summer produce, but they're an incredibly flavorful bunch of edibles that deliver the nutrition and nourishment our bodies need during the winter.

I like this kind of cooking: get all the work out of the way in one swoop, and then sit back and enjoy for days on end. Plus, this is one of those dishes that actually tastes better the day after, so it only makes sense to cook up more than you need.

Root Vegetable Mulligatawny
Serves a crowd!

If you do not have all of the spices on hand, just use a couple tablespoons of your favorite curry powder.

1 cup dried red lentils
1 Tbsp. coconut oil
½ tsp. mustard seeds
1 Tbsp. curry leaves (about 15)
½ Tbsp. turmeric
¼ tsp. cayenne
½ Tbsp. coriander
½ tsp. salt
2 Tbsp. minced ginger
2 small onions, chopped
4 cloves garlic, chopped
1 red bell pepper, diced
6 cups diced mixed root vegetables (carrots, sweet potato, celeriac, parsnips, turnips, daikon, kohlrabi, sunchokes etc.)
1 cup cooked chickpeas (optional)
1 14oz. can diced tomatoes
1 14oz. can coconut milk
2 cups vegetable broth
1 Tbsp. tamarind paste dissolved in ½ cup water (or juice of ½ lemon)

Fresh cilantro, for garnish

Extra-virgin olive oil, for drizzling

1. Cover lentils with water to soak while you prepare the rest of the dish.

2. In a large stockpot, heat the oil and add all spices and minced ginger (not the garlic). Stir often so spices do not burn. When the mix smells fragrant, add onions and cook until softened (if the mix becomes too dry, add a little of the tomato liquid and stir well). Add garlic and cook a couple minutes more.

3. Add the chopped vegetables and stir well to coat with spices. Cook for 5 minutes. Add chickpeas, if using, and cook until heated through. Add canned tomatoes and coconut milk.

4. Drain and rinse lentils very well and add them to the pot, along with the vegetable broth. Bring to a boil, then cover and reduce heat to simmer. Cook for 20-30 minutes until the lentils are soft and the root vegetables tender.

5. Add tamarind (or lemon juice) to the soup. Season to taste.

6. Garnish soup with fresh cilantro and some quality olive oil. Serve hot. Tastes amazing the day after!

Sarah Britton is a holistic nutritionist, vegetarian chef, and the creator of the award-winning blog My New Roots. Sarah is currently a chef at three organic restaurants in Copenhagen, Denmark, where she has earned praise for her creative and adventurous recipes. A Certified Nutritional Practitioner, she is also the founder of New Roots Holistic Nutrition, where she educates others to be an active participant in their own health and healing.

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Comments (38)

  • This looks delish! Would it still be good if all the curry-related spices were left out?

  • Great recipe! I am on day 6 and I will definitely make this dish this week! Thanks!

  • I know there is o substitute for curry leaves, however I cannot get them here, so wondering if adding fenugreek would be good with the other spices?

  • This soup is amazing! It makes a huge pot of soup. Just use curry powder as the recipe states if you don't have all of the spices. Can't wait to have more tomorrow as she says it is better the next day! I used carrots sweet potato turnips and parsnips.

  • [...] Roasted Vegetable Mulligatawny Soup [...]

  • Great recipe! Just wanted to report that I'll be doing the Whole Foods detox myself and even recapped a bit of that on my blog. So glad I stumbled across your blog and can't wait to read more!

    Peace,

    Vanessa :)

  • This soup was fantastic! I made it the very night you posted. I used some kobocha squash, daikon, turnips and parsnips, all which I had on hand. I did not have curry leaves, and though fenugreek is not a substitute, i used it anyway, so probably changed up the taste some, but still kept the soup with an Indian flavor. Chickpeas may be optional, but I think they added more depth. I served this with bowls of curry flavored rice. I will definitely make this again. It was a favorite for sure.

  • This soup sounds great and it even incorporates healthy coconut oil and milk. We recently featured our top 5 Meatless Monday recipes from 2011 http://www.miratelinc.com/blog/5-top-csr-business-meatless-monday-vegetarian-recipes-for-2011/. It's great that Whole Living promotes and took the Meatless Monday pledge. Way to go.

  • Made this today and it was fantastic! I didn't have curry leaves so I used 1 tbsp curry powder along with the other spices in the recipe. I used sweet potato, carrots, parsnip and a yukon gold potato and left out the chickpeas. It was so hearty, satisfying, and guilt-free to top it off!!

  • [...] doing my regular blog hop to some of my favorite sites this past weekend, I discovered a recipe on Whole Living for Root Vegetable Soup.  When I read the recipe my face lit up. The ingredients would require me [...]

  • This is mind-blowingly good soup. I am standing in my kitchen right now as it simmers and I keep taking mini taste tests as it cooks because I can't get enough of the flavour. I used curry powder instead of the leaves and for the roots did carrot, parsnip and kolrabi.
    Delish!

  • [...] Root Vegetable Soup (SO good! It’s better than it looks) [...]

  • [...] Winter Vegetable Mulligatawny Adapted slightly from here Serves [...]

  • [...] adapted this recipe from Sara Britton’s blog My New Roots. Her recipes are inspiring, and her photography is beautiful. While she is not Whole30,  many of [...]

  • [...] 2012 Action Plan: Make This Root Vegetable Soup for Dinner Tonight! – Whole Living Daily : Who.... Share this:Printer Friendly & PDFEmailFacebookTwitterMoreStumbleUponLinkedInDiggRedditLike [...]

  • Just finished making this soup and it was wonderful! A perfect combination of warming spices and sweetness. Loved every bit. :-)

  • My husband and I are starting the 2012 cleanse. I'm concerned that there aren't enough calories for him, at one serving of the suggested recipes at each meal, plus snacks. Can he have seconds? And on a nother subject, what do I do with all the food material left after juicing?

  • [...] for busy college students! The original two recipes Hannah brought were for a root vegetable soup: http://wholelivingdaily.wholeliving.com/2012/01/2012-action-plan-make-this-root-vegetable-soup-for-d... and chocolate chili cherry [...]

  • [...] had been eyeing Sarah’s Mulligatawny Soup ever since she posted it in January. My Mom told me not to stress about the meals, so I scoped out [...]

  • This was delicious. I used kabocha squash and celeriac as my root veggies. :)

  • What a lovely dish, I made this using veg that we grow in our back garden, it went down very nice indeed!! Using veg that we grow in our garden makes our dishes and salads so much nicer :-) For those of you who grow your own veg, try http://www.glogrow.com/ I have bought numerous veg feeds which have made my veg bigger and better!

  • [...] to Earth and the energies that hold my sense of security. I like feeding my root chakra with root vegetable soup, muladhara smoothie, wearing bright red colors, and meditating with and preparing nurturing root [...]

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