Mulligatawny Detox Soup

July 25, 2013

Save Print
MULLIGATAWNY DETOX SOUP
Author: 
Recipe type: Dinner
Serves: 4
 
Ingredients
  • 1 Tbl. avocado oil
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tsp. mild gluten-free curry powder
  • 1 tsp. organic turmeric
  • ½ tsp. cayenne pepper, more or less, to taste
  • 1 medium sweet or red onion, peeled, diced
  • 4 medium carrots, peeled and diced
  • 1 cup cauliflower florets, chopped
  • 1 butternut squash, peeled and cubed
  • 2 heaping cups thinly shredded cabbage
  • 1 quart fresh spring water
  • 2 cups vegetable broth
  • 1 14-ounce can organic chickpeas, drained
  • A small pinch of sea salt, to taste
  • 1 14-ounce can coconut milk, stirred
  • Juice from 1 medium lime, or to taste
  • 1-2 tsp. coconut nectar
  • Chopped fresh cilantro, if desired
Instructions
  1. Directions for a slow cooker:
  2. Combine all of the ingredients in a slow cooker except the coconut milk, lime juice and coconut nectar. Cover and cook on high according to your manufacturer’s instructions for cooking vegetable soup. When the veggies are tender, add in the coconut milk and lime. Taste test. Add coconut nectar to taste. Heat through 15 minutes.
  3. Directions for the stove top:
  4. Heat the avocado oil over medium-high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric, and (cayenne) and briefly stir to season the oil.
  5. Add the onion, carrots, cauliflower, butternut squash, and cabbage, and saute until softened, about 7 to 10 minutes.
  6. Stir in the spring water and chickpeas; season with a touch of 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.
  7. Add the coconut milk, lime juice, and coconut nectar. Stir well. Taste for seasoning adjustments. Heat through gently; don’t boil.
  8. Opt.: Puree the soup with a hand held immersion blender (or puree carefully in small batches, tightly covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.
  9. Top with cilantro.