Mulligatawny Soup with Garlic Coriander Naan

Preparation

• 1

  First make the mulligatawny soup: Peel the onion, carrot, and celery root and dice into small cubes. Peel the garlic and ginger and dice finely. Cut the chili in half, remove the seeds and membrane, and dice into small pieces.

• 2

  Heat the coconut oil in a large pot on medium-high heat. Put all the prepared ingredients into the pot. Cook until their colors change, stirring regularly.

• 3

  Peel and core the apple. Cut into cubes. Slice the mango flesh away from the pit and cut into bite-sized pieces.

• 4

  Put the apple and mango pieces into the pot and saute briefly with the other ingredients. Add the flour and stir well.

• 5

  Pour the vegetable broth into the ingredients in the pot and bring to a boil.

• 6

  Simmer for 30-35 minutes. Then use a stick blender to puree the mixture into a smooth soup.

• 7

  Add the coconut milk, lime juice, and spices. Season with salt, pepper, and cayenne to taste.

• 8

  Make the lentils according to the directions on the packaging.

• 9

  Meanwhile, make the protein naan: Dice the cilantro. Put all the dry ingredients for the naan into a bowl and mix. Add the yogurt and the diced cilantro. Knead together until you have a smooth dough. Roll the dough out on a well-floured surface.

• 10

  Heat half of the coconut oil in a pan on medium-high heat. Cook the protein naan until it’s golden-brown on each side, about 4-5 minutes per side.

• 11

  Meanwhile, dice the garlic or use a garlic press to smash it.

• 12

  Mix together the remaining coconut oil and the garlic in a small bowl.

• 13

  Brush or spread the coconut-garlic oil onto the cooked protein naan.

• 14

  Dice the cilantro.

• 15

  Put the lentils into a bowl. Ladle the soup onto the lentils. Garnish with fresh cilantro. Serve with the protein naan.

• 16

  Top your mulligatawny soup with the yogurt of your choice and fresh parsley or more cilantro.

• 1

  Enjoy!