THE SOUP PEDDLER'S MULLIGATAWNY

The Soup Peddler's Mulligatawny image

Number Of Ingredients 15

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2 tablespoons olive oil
2 medium white onions, diced
3 carrots, peeled and chopped
3 tablespoons curry powder
1 medium potato, peeled and diced
2 cups red or green lentils, rinsed
2 cans 14-oz cans coconut milk
6 cups water
1/2 cup cauliflower, cut into florets
1 Granny Smith apple, diced
2 tablespoons olive oil
4 cloves garlic
2 Roma tomatoes
1 Salt to taste
1 cup spinach leaves

Steps:

Heat the ghee or olive oil in a soup pot over medium heat and saute the onions and carrots. When the vegetables soften and begin to release their juices, about 10 minutes add the curry and stir well.
Continue to saute 2 minutes longer, then add the potato, lentils and coconut milk and bring to a simmer. Add the water as necessary to keep a soupy consistency.
After about 20 minutes, when the lentils are soft, add the cauliflower, apple and celery.
Cover with more water if needed and bring back to a simmer.
In a blender or food processor, puree the olive oil, garlic, tomatoes and spinach.
Stir the puree into the soup and season to taste with salt. Cook for 5 more minutes and serve. Garnish with a dollop of plain yogurt.