Mulligatawny soup

1 tablespoon clarified butter

1 onion, chopped

4 cloves garlic, minced

2 teaspoons grated fresh ginger

2 green chilli peppers, chopped

1/4 teaspoons ground cinnamon

1/4 teaspoons ground cloves

2 teaspoons ground coriander seed

1 1/2 teaspoons ground cumin

1 teaspoon ground turmeric

4 pods cardamom, bruised

1 tablespoon chopped fresh curry leaves

1 carrot, chopped

1 apple - peeled, cored, and chopped

1 large potato, peeled and diced

1 cup red lentils

8 cups chicken broth

1 tablespoon tamarind concentrate

1 tablespoon lemon juice

2 cups coconut milk

2 tablespoons chopped fresh cilantro

Directions

1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chillies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.

2. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curries leaves.

3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.