This delectable post-modern version of mulligatawny is made with a vegetable broth base and coconut milk. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick.

Serves 6.

===Ingredients===
  * 3 tablespoons light olive oil or vegetable oil
  * 1 1/2-2 teaspoons gluten-free curry powder or paste
  * 1/2 teaspoon cumin
  * 1/4 teaspoon cayenne pepper, or more, to taste
  * 1 medium sweet or yellow onion, peeled, diced
  * 4-5 cloves garlic, minced
  * 2 medium carrots, peeled and diced
  * 1 cup cauliflower florets, chopped
  * 2 large Granny Smith apples, peeled, cored and diced
  * 1 medium sweet potato, peeled and diced
  * 2 heaping cups thinly shredded cabbage
  * 1 quart light vegetable broth
  * 1 14-oz. can diced fire roasted tomatoes with juice (with green chiles, optional)
  * 1 14-oz. can chick peas, drained
  * Sea salt, to taste
  * 1 14-oz. can coconut milk, stirred
  * Juice from 1 medium lime- or a teaspoon of organic apple cider vinegar
  * 1-2 teaspoons organic brown sugar or agave nectar, to taste
  * Thin apple slices or shredded apple, for garnish

===Technique===
  - Heat the olive oil over medium high heat in a medium size soup pot. Add the curry, cumin, and cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.
  - Stir in the broth, tomatoes and chick peas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
  - Add the coconut milk, lime juice and brown sugar. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.

===Options===
  * If you desire a smooth soup, puree the soup with a handheld immersion blender (or puree in batches, covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.
  * If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.
  * It is also beautiful left as is, as a hearty, chunky stew.
  * I sometimes toss all the ingredients into a slow cooker early in the day and let the cooker do all the work. To do this, follow the manufacturer's guidelines for your cooker [look for soup or veggie stew instructions].
  * For you omnivore readers (vegans stop reading now, please) you can add pieces of chicken to this mulligatawny. It's a tasty pairing.


source: 
http://glutenfreegoddess.blogspot.com/2007/03/vegetarian-mulligatawny.html

tags: vegetarian, vegan, pareve