Indian Mulligatawny Soup

• Vegetarian
• Gluten free

• Produce

  • 2 Apples, small firm
  • 1 Carrot
  • 1 Cilantro and/or scallions
  • 3 Garlic cloves
  • 2 tsp Ginger, root
  • 1 Jalapeno, red
  • 1/2 cup Red lentils
  • 1/2 tsp Thyme, dried
  • 1 (14.5 oz can Tomatoes
  • 1 Yellow onion

• Canned Goods

  • 3 cups Chicken or vegetable broth
  • 2/3 cup Coconut milk, canned unsweetened

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Cardamom, ground
  • 1/2 tsp Cinnamon, ground
  • 1 tbsp Curry powder
  • 1/2 tsp Paprika
  • 1 Salt and black pepper
  • 1/2 tsp Turmeric, ground

• Nuts & Seeds

  • 1 Cashews, roasted
  • 1 tsp Cumin, ground

• Dairy

  • 1/4 cup Butter

Found on thewanderlustkitchen.com

Description

Ingredients

• 1/4 cup butter (or olive oil for vegan)
• 1 yellow onion, chopped
• 1 carrot, peeled and diced
• 1 red jalapeno, seeded and diced
• 3 garlic cloves, minced
• 2 teaspoons peeled and minced ginger root
• 2 small firm apples, peeled, cored and diced
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup red lentils (uncooked)
• 3 cups chicken or vegetable broth
• 2/3 cup canned unsweetened coconut milk
• Salt and black pepper to taste
• Roasted cashews for garnish
• Chopped cilantro and/or scallions for garnish

Directions

• Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
• Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in 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 either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
• Serve topped with cashew and scallions along with naan bread for dipping.