Mulligatawny Soup Recipe
June 13, 2017
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