Mold Detox Friendly Mulligatawny Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.6

(23)

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Ingredients

6 servings

2 tbsp unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
2 stalks celery, finely diced
1 medium carrot, peeled and finely diced
1 medium granny smith apple, peeled, cored, and finely diced
2 tbsp mild curry powder
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp cayenne pepper
Ingredient note
Dried cayenne pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
1 tbsp tomato paste
½ cup red lentils, rinsed
Ingredient note
The Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/4 cup of red lentils per serving, so it is likely tolerated by many. If you prefer to always avoid red lentils, please tap it and change its rating to Red.
6 cups low-sodium chicken broth
1 lb boneless, skinless chicken thighs
1 can (13.5 oz) full-fat coconut milk
1 tbsp fresh lemon juice
salt and pepper to taste
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

1 cup cooked basmati rice
Can be omitted
basmati rice
2 tbsp fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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