Mulligatawny

This recipe comes from Diet for a Small Planet by Frances Moore Lappé, originally published in 1971. Lappé writes that this dish is “delicious and easy to make—the longer it cooks, the better it tastes.”

Mulligatawny
Makes 2 quarts

Ingredients
3 to 4 tablespoons margarine
2 onions, coarsely chopped
2 to 3 cloves garlic, minced
1 carrot, chopped 2 stalks celery, chopped
1 green pepper, chopped
1 small- to medium-sized turnip or parsnip, grated
2 apples, cored and chopped
1 teaspoon curry powder
3 ounces tomato paste
2 tablespoons parsley
5 cups water
2 cups cooked garbanzo beans
salt or vegetable seasoning powder to taste

Directions
Heat margarine in a large pot and sauté onions and garlic until the onions are translucent. Add carrot, celery, green pepper, turnip, apple, curry powder, tomato paste, parsley, and water and cook for 30 minutes to 1 hour. Purée beans in a blender until smooth and add to soup pot, with more water if the soup is too thick. Taste for salt and spices. Heat through and serve or continue to simmer, the longer the better.