Jain + Vegan Mulligatawny SoupIngredients1 tsp olive oil2 celery stalks, diced2 red peppers, diced1

Jain + Vegan Mulligatawny SoupIngredients1 tsp olive oil2 celery stalks, diced2 red peppers, diced1 large apple, diced1 tbs ginger powder1 tbs coriander powder/turmeric mixed1 tbs garam masala¼ tsp cayenne, optional1 tbs tomato paste1 can light coconut milk1 c Jain broth (broccoli stalk ideal for this broth)1 15.5-oz can diced tomatoes with liquid½ c red lentils (लाल मसूर की दाल)1 tbs cilantro, for garnishInstructionsHeat oil in a large pot or dutch oven over medium heat. Saute  celery and red peppers until slightly softened, about 5 minutes.Add ginger, coriander powder/turmeric mix, garam masala, and cayenne, if using. Saute another minute, until fragrant.Stir in tomato paste, coconut milk, Jain broth, tomatoes, and lentils. Bring to a boil. Reduce heat to low, cover, and simmer until lentils are cooked through, about 20 minutes.Blend and serve, garnished with cilantro + a dollop of vegan cream cheese. -- source link
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