Mulligatawny Soup

from Michelle Chen

Mulligatawny means "pepper water" and is an invention of English/Indian origin. I always stayed away because it had a funny name. I am glad to have gotten over that prejudice. Just don't let this enormous list of ingredients scare you away.

1 Tbsp Butter or Olive Oil

1 medium Onion

2 cloves Garlic

1 tsp Ginger

1 Green Chili Pepper, chopped

1/4 tsp Cinnamon

1/4 tsp Cloves

1 tsp ground Coriander

1 1/2 tsp ground Cumin

1 tsp Tumeric

1 tsp Cardamom

1 Tbsp Curry

1-2 Carrots, chopped

1-2 Apples - peeled, cored and chopped

1-2 Potatoes, peeled and diced

1 cup Masoor Dhal (red lentils) - you can also use other beans

4 cups stock

1 Tbsp Lemon Juice

2 Cups coconut milk

2 Tbsp Cilantro (garnish)

Heat oil in a large pan on low heat, saute onion, garlic, ginger, chilies, and spices. Do not over brown the onion or it will give the soup a burnt taste. Add broth, carrot, apple, potato and lentils, cover and let simmer for 15 minutes until vegetables are tender. Puree (or mash) soup mixture in batches, then add lemon juice and coconut milk and serve once it is heated though.

Feel free to add chicken if desired and sometimes served with heavy cream.

This soup had so much flavor, it really was amazing. Next time, I would probably add more chilies to pack in more heat, but as is, it was wonderful.

Serves 4