sig's Mulligatawny Soup

• 1 tbsp ghee (clarified butter)
• 1 large onion about 225 gram
• 5 large cloves garlic crushed
• 2 tsp ginger grated
• 1 large green chilli, finely chopped
• 1/4 tsp of each ground cinnamon and ground cloves
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 4 cardamom pods, bruised
• 5 curry leaves
• 1 medium carrot ,chopped
• 1 medium sour apple ,chopped
• 1 large potato, chopped
• 1 can about 200 grams red lentils( I use brown as I prefer the flavour) drained
• 1 liter vegetable or chicken stock
• 1 tbsp tamarind concentrate
• 1 tbsp fresh lemon juice
• 2 cup about 500 ml coconut milk
• 2 tbsp chopped fresh coriander

1. Heat the ghee in a large pot, cook the onion garlic,ginger,chilli,all spices and curry leaves in ghee until the onion has browned a little and there is a fragrance.
2. Add apple, carrot,potato, dhal(lentils) and cook for 15 minutes or until the vegetables are just tender
3. Discard cardamom pods and curry leaves
4. Blend or process the mixture.
5. in batches until smooth ,return to pan, add the tamarind,lemon juice coconut milk and garnish with fresh coriander leaves.
6. Make sure the soup is heated through
7. I prefer smooth soups but you can puree it to more broth like texture.
8. Make a day ahead if you like.
9. You can make a chicken stock with 2 large chicken joints and add the chicken for meat eaters.

ghee, onion, garlic, ginger, green chilli, ground cinnamon, ground coriander, ground cumin, cardamom pods, curry, carrot, sour apple, potato, red lentils, vegetable, tamarind concentrate, lemon juice, fresh coriander

Taken from cookpad.com/us/recipes/338449-sigs-mulligatawny-soup (may not work)