This curry soup is a nourishing warm bowl filled with healing foods like turmeric, garlic, cauliflower, carrots and broccoli.
It is an updated, lower carb variation of the English Mulligatawny soup that comes from South Indian spices. Traditionally made with chicken and rice, this vegan version uses flavorful mushrooms and riced vegetables. It is mildly spicy, creamy, loaded with veggies and simply delicious.
Turmeric has a tendency to leave a stain. Keep this in mind when using your spoon to stir the soup and also when using your blender. If I wash with hot water and soap immediately, the yellow stain comes out much easier.
If you are used to turmeric and curry flavors you may want to add a teaspoon more of each to this recipe, but below is a good starting point.
For this presentation, I spooned out and reserved some mushrooms before I added the spices so I could have some to use for garnish. I also spooned out about 2 tablespoons of the cream from on top of the coconut can before I added it to the soup. I placed the thick cream in a small plastic bag and made a tiny snip in the corner in order to pipe some cream on top of the soup to garnish. Neither of these is necessary, but I think adds to the presentation if you are serving it to guests. If I’m making it just for us, and I want it quick and easy, then I don’t do either of these and it tastes just the same.