Mulligatawny Soup

• vegetable oil↗1 tablespoon
• large onion, chopped↗1
• garlic cloves, crushed↗4
• fresh ginger, grated↗1 tablespoon
• fresh small red chilies, chopped↗2
• ground coriander↗2 teaspoons
• ground cumin↗1 teaspoon
• ground turmeric↗1 teaspoon
• mild curry powder↗1 tablespoon
• cinnamon↗1⁄4 teaspoon
• cardamom pods, bruised↗6
• red lentil↗1 cup
• chicken stock or 7 cups vegetable stock↗7 cups
• large potato, peeled chopped↗1
• large apple, peeled cored and chopped↗1
• cups coconut milk↗2
• tablespoons lemon juice↗2
• tablespoons chopped fresh coriander leaves2

Step-by-step instructions

1. 1

   Heat oil in large pan add onion, garlic, ginger, chillies and ground spices . cook stirring for about 5 minutes or until the onion is soft.

2. 2

   Add lentils, stock, potato and apple, simmer covered about 20 minutes or until the potato is tender and the lentils are cooked.

3. 3

   Process until smooth, return to pan. Add coconut milk, juice and coriander leaves. Serve.

4. 4

   Can be made a day ahead.