“The way a crow shook down on me, a dust of snow from a hemlock tree, has given my heart a change of mood, and saved some part of a day I had rued.” – Robert Frost.

snowy bench

Ok, truth be told, there was nothing to rue about this day. I had a wonderful home yoga practice this morning, got to spend time with my family this afternoon and, as I write this, a steady snowfall has been coating the world in a soft blanket of white outside my window.

But Mr. Frost’s words point to the always-present opportunity for reverence of the awesomeness of mother Nature. In mid-winter, one does not have to travel far to find oneself amid a peaceful stillness.

The next best part about this kind of day is that it’s the perfect excuse to cook up my current favorite warm-me-up, feed-my-body, feed-my-soul food: vegan Mulligatawny soup.

This classic Indian dish is rich with hearty root and cruciferous vegetables, protein-packed chick peas and heart-healthy turmeric, ginger, curry and garlic. The coconut milk adds a hint of sweetness and the fresh lime and cilantro offer a light finish. This dish is positively bursting with flavors!


So the next time the forecast is snowy, cook up a pot of this spicy, satisfying warmth and then you can head outdoors to check out the show, knowing this soul-stirring bowl of goodness awaits you!

Vegan Mulligatawny Soup


1 T extra virgin olive oil (EVOO)
4 cloves garlic, minced
1″ piece ginger root, grated
2 t curry powder
1 t turmeric
1 t cayenne pepper
1 medium red onion, diced
4 medium carrots, peeled, diced
1 c cauliflower florets, chopped
2 Granny Smith apples, peeled, cored, diced
1 medium sweet potato, peeled, diced
2 c thinly shredded cabbage
1 quart vegetable stock
1 can chick peas, drained, rinsed
1 can coconut milk
juice from 1 medium lime
fresh cilantro


Heat the oil over medium heat; add garlic, ginger, curry, turmeric and cayenne, briefly stir to season the oil and open the spice flavors.

Add the onions, carrots, cauliflower, apples, sweet potato and cabbage; sauté until softened, about 8-10 minutes. Slowly stir in the vegetable broth. Bring to a boil, then reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, usually about 30-45 minutes.

Add the coconut milk and lime juice, puree with immersion blender to desired consistency. Add the chick peas in after blending for a chunkier consistency.

Top with fresh cilantro and prepare to savor the rainbow of flavors!