Indian Mulligatawny Soup

Indian Mulligatawny Soup ala ~CHB~

(original recipe from The Wanderlust Kitchen)

(photo from The Wanderlust Kitchen)

¼ cup butter (or olive oil)

1 onion, chopped

1 carrot, peeled and diced

1 jalapeno, seeded and diced

3 garlic cloves, minced

2 tsp. minced ginger root

2 small firm apples, peeled, cored, and diced

1 can (14.5 oz) diced tomatoes (do not drain)

1 Tbsp. curry powder

1 tsp. ground cumin

½ tsp. paprika

½ tsp. ground cinnamon

½ tsp. ground turmeric

¼ tsp. cardamom

¼ tsp. freshly ground black pepper

½ tsp. dried thyme

½ c. red lentils (uncooked)

3 cups chicken or vegetable broth

2/3 c. canned unsweetened coconut milk

Salt and black pepper to taste

Roasted cashews for garnish (optional)

Chopped cilantro and/or scallions for garnish 

• Melt the butter or a large pot or Dutch oven over medium-high heat; add the onion, carrot, and jalapeno; sauté for 4 to 5 minutes or until the onions have softened.
• Add the garlic, ginger, apples, and diced tomatoes to the pot; sauté for another 3 minutes; mix all the spices together in a small bowl, then add them in and toss to coat.
• Add the lentils and broth and let the contents come to a boil; turn the heat down to medium-low and simmer uncovered for 30 minutes.
• Puree about 75% of the ingredients using an immersion blender (or if you don’t have one, put about ¾ of the soup and puree it in a blender); leave some of the chunks whole, as it adds a nice texture and consistency of the soup.
• Return the soup to the pot if needed, then sit in the coconut milk and mix well; add salt and pepper to taste.
• Serve topped with cashews, cilantro, and scallions as desired; also serve with naan bread for dipping.