Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Mulligatawny Soup

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Okay it’s a New Year and I am thinking a bunch of healthy low cal offerings would be good, right?

So here is the first of a weekly series of Soups.

I love Soup!

Love how you can whip one up with just a few ingredients, can modify if you happen to be missing something and it still turns out fantastic.

Love how they pair so well with a simple salad and warm bread.

And the one pot to clean afterwards doesn’t stink either.

Today a version of Mulligatawny Soup, Why?  Because I picked up a cauliflower last week and needed to use it up.

Last month my Veggie Girl loved roasted califlower with cumin and cayenne. Asked me to make it more than a few times.

This month won’t even hear of it!

So I will blog that in a few months when she forgets she doesn’t like it anymore.

Mulligatawny Soup


  • 2 Tbs olive oil
  • 1 onion finely chopped
  • 2 large garlic cloves, chopped
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp (or more) cayenne pepper
  • 1/2 tsp ground ginger
  • 4 carrots, chopped
  • 1 large head of califlower, separated in florets
  • 2 Granny Smith apples, peeled and cored then choppped
  • 1 large sweet potato, chopped
  • vegetable broth or water
  • 1-14oz can chick peas, drained
  • 1-14oz can coconut milk
  • Juice of 1 lime
  • 1/4 cup toasted almonds
  • 1/4 cup finely chopped cilantro


  • To large stock pot add olive oil warm on high medium heat
  • Add onion and cook 3-4 minutes
  • Add spices: curry powder, turmeric, cayenne and ginger. Stir around 30 seconds or so.
  • Now add all the chopped up vegetables: carrots, califlower, sweet potato and apples. Stir to coat.
  • Throw in the chick peas.
  • Pour your liquid (vegetable broth, chicken stock, or water) to just cover vegetables.
  • Bring to boil then reduce to a very low simmer.
  • Cook stirring occasionally until all vegetables are tender, about 20-30 minutes.
  • Working in batches add by ladleful to blender and blend until smooth, return to a clean pot.
  • Now add the coconut milk and heat through.
  • Ladle into warm soup bowls (I place in 300 degree oven for 3-4 mins), garnish with toasted almonds and cilantro.

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