Winter Vegetable Mulligatawny Soup
Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.
Ingredients
- 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
- ½ cup red lentils, picked over and rinsed
- 2 whole-wheat naan flatbreads, halved
- ¼ cup chopped fresh cilantro, plus more for garnish