Vegetarian Mulligatawny Soup
A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Note:
Butter or olive oil can be used in place of ghee, and curry paste or garam masala can be used in place of curry powder.
Nutrition Facts
Per Serving:
342 calories; protein 12.9g; carbohydrates 42g; fat 14.9g; cholesterol 8.2mg; sodium 381.6mg.
Full Nutrition