Mulligatawny Vegan Soup

.66 tbsp Extra Virgin Olive Oil
1 serving Onion, Yellow (Sauteed, 1 Medium) (by SOLARES64)
3 serving Garlic (1 clove) (by AIRAMEI)
1 tsp Ginger Root
.5 tbsp Curry powder
.33 tbsp Coriander leaf, dried
1 serving 1 Med. Green Bell Pepper
2 sweetpotato, 5" long Sweet potato
1 cup Chickpeas (garbanzo beans)
1 serving Granny smith apple - 1 med. apple
4 cup Vegetable Broth
1.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 serving Lemon, fresh squeezed, juice of one whole lemon
3 cup Basmati Rice Medley-Trader Joe's

Saute onion, garlic, ginger, curry powder and coriander in olive oil. Transfer mixture to slow cooker. Add all ingredients except cooked rice, coconut milk and lemon juice to the slow cooker, cover and cook on low for 6 hours. When ready to serve, add coconut milk and lemon juice. Spoon 1/2 cup of rice into the bottom of a soup bowl, ladel soup onto the rice and garnish with chopped cilantro.

Serving Size: Makes 6 Servings

Number of Servings: 1

Recipe submitted by SparkPeople user KARINRK.