Winter Vegetable Mulligatawny Soup
Active Time: 25 minutes Total Time: 50 minutes- 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 1 medium parsnip, peeled and finely chopped
- 4 cups peeled diced acorn squash or butternut squash
- 1 medium green apple, peeled and finely chopped
- 1 tablespoon curry powder
- 3 cloves garlic, minced, divided
- 1 teaspoon grated fresh ginger
- 4 cups low-sodium vegetable broth
- 1 (14-ounce) can no-salt-added diced tomatoes
- 1/2 cup red lentils, picked over and rinsed
- 2 whole-wheat naan flatbreads, halved
- 1/4 cup chopped fresh cilantro, plus more for garnish
Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots, and parsnip, and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, two cloves garlic, and the ginger; cook, stirring, until fragrant, 1 to 2 minutes.
Add broth, tomatoes, and lentils; stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover, and cook until the squash and lentils are tender, about 20 minutes.
Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining minced garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.
Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.
To make ahead: Store, covered, in the refrigerator for up to four days.
Recipe nutrition per serving: 487 Calories, Total Fat: 15 g, Saturated Fat: 3 g, Cholesterol: 1 mg, Carbohydrates: 76 g, Fiber: 14 g, Total Sugars: 17 g, Protein: 14 g, Sodium: 406 mg, Potassium: 983 mg, Vitamin A: 7440 IU.
