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3 tablespoons extra-virgin olive oil, divided
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1 medium onion, finely chopped
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2 medium carrots, finely chopped
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1 medium parsnip, peeled and finely chopped
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4 cups peeled diced acorn squash or butternut squash
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1 medium green apple, peeled and finely chopped
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1 tablespoon curry powder
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3 cloves garlic, minced, divided
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1 teaspoon grated fresh ginger
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4 cups low-sodium vegetable broth
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1 (14 ounce) can no-salt-added diced tomatoes
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½ cup red lentils, picked over and rinsed
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2 whole-wheat naan flatbreads, halved
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¼ cup chopped fresh cilantro, plus more for garnish
Winter Vegetable Mulligatawny Soup
Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.
Nutrition Information
124
Calories
33g
Carbohydrates
16g
Protein
348mg
Potassium
9g
Fiber
15g
Sugar
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