Crock Pot Vegan Mulligatawny Soup Recipes

Steps:

• Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
• Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
• Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

Steps:

• Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
• It's done when vegetables are fully soft.
• Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
• When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food.
• Stir it back into the soup. This really idealizes the broth of the soup without watering it down.
• Like a lot of things, I think this might be better on the second day.
• Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
• Yield: 6 to 8 servings.

Steps:

• Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
• Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

Steps:

• Turn the crockpot on high and add the hot water or stock, the salt, peas and rice.
• Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir.
• Add yams, parsnips and apples.
• Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours.
• About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks.
• Take the stock with the peas and rice, and run in batches through a food processor or blender to puree.
• Taste and adjust salt, and other spices.
• Add back in vegetables and cook for another 30 minutes to meld flavors.

Steps:

• In a soup pot, saute the onions in the ghee for 5 minutes.
• Add chili, turmeric and coriander.
• Saute for 2 to 3 minutes, stirring.
• Add the stock and the vegetables.
• Simmer for 10 to 15 minutes, until veggies are tender.
• Add the coconut, coconut milk and cook for a further 5 minutes.
• Remove from heat and let cool for a few minutes.
• Add lemon juice and cilantro.
• The longer this soup sits, the better its flavor.
• Re-heat gently before serving.

Steps:

• Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.
• Remove from heat and puree soup with an immersion blender until smooth.
• Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.

Steps:

• Puree the ginger and garlic in a blender or food processor.
• Heat oil and add onion and ginger and garlic, until tender.
• Add the mustard seed and cook until they begin to pop.
• Add in garam masal, tandoor spice mix, curry salt, cardamom and cayenne and stir to coat onion, ginger and garlic.
• Add the tomatoes and simmer for 5 minutes.
• Add the stock and lentils and bring the mixture to a boil.
• Reduce heat, partially cover and simmer for 1 hour, until the lentils are tender Stir in coconut milk and simmer 2 minutes.
• Remove from heat and stir in spinach and lemon juice and sugar (optional).
• Garnish with cilantro.
• Note: tandoori spice mix is available in Indian and gourmet food stores.