Mulligatawny Soup 2

Ingredients

  • 1/4 c butter
  • 1 large onion chopped
  • 1 carrot chopped
  • 1 red jalapeno chopped
  • 2 small apples peeled and chopped
  • 2 t ginger root minced
  • 3 garlics chopped
  • 1 can tomatoes
  • 3 c stock
  • 1/2 c red lentils uncooked

Spices

  • 1 T curry powder
  • 1 t cumin
  • 1/2 t paprika
  • 1/2 t cinnamon
  • 1/2 t thyme
  • 1/2 t turmeric
  • 1/4 t cardamom
  • 1/4 t pepper

Directions

Fry onion, carrot and jalapeño in butter until soft, 4 to 5 mins.

Add apple, ginger, tomatoes and garlic and cook for 3 minutes, then add remaining spices.

Add stock and lentils. Simmer uncovered 30 minutes.

Puree 75% then return to pot and stir in coconut milk.

Add salt and pepper as necessary.

© Lisa Miner 2017