Mulligatawny Soup

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For 4-6 Servings

1 Tbs butter replacer or coconut oil
1 small onion, chopped
2 stalks celery, chopped
2 Tbs of garlic, minced
1 Tbs of fresh ginger, minced (or turmeric)
1 1/2 Tbs all purpose flour
1 1/2 Tsp curry powder (or garam masala)
1 cup potato, peeled and diced
1 cup sweet potato, peeled and diced
1 1/2 cup tomatoes, chopped (or can diced tomatoes)
1 cup red lentils
4 cups vegetable broth (or vegan broth cube with water)

1/4 cup Basmati rice
1/2 apple, chopped
1 pinch dried thyme
ground black pepper to taste
salt to taste
1/2 cup unsweetened coconut milk (or nut milk)

In a large soup pot sauté the onions in little fat or oil until transparent, add celery and garlic, then add ginger, flour and curry spices stir and cook a little more. Add potatoes and sweet potatoes, tomatoes and lentils and the broth, bring to boil and simmer for 30 minutes.
Then add apple, rice, and salt, pepper and thyme to taste, simmer for another 20 minutes or until the rice is cooked. Cool down soup, adjust flavoring, add coconut milk with serving and garnish with herbs if available.©2014Sabineart.com

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