INDIAN MULLIGATAWNY SOUP

INGREDIENTS

• 1/4 cup butter (or olìve oìl for vegan)
• 1 yellow onìon, chopped
• 1 carrot, peeled and dìced
• 1 red jalapeno, seeded and dìced
• 3 garlìc cloves, mìnced
• 2 teaspoons peeled and mìnced gìnger root
• 2 small fìrm apples, peeled, cored and dìced
• 1 (14.5 oz) can dìced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon ground cumìn
• 1/2 teaspoon paprìka
• 1/2 teaspoon ground cìnnamon
• 1/2 teaspoon ground turmerìc
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon drìed thyme
• 1/2 cup red lentìls (uncooked)
• 3 cups chìcken or vegetable broth
• 2/3 cup canned unsweetened coconut mìlk
• Salt and black pepper to taste
• Roasted cashews for garnìsh
• Chopped cìlantro and/or scallìons for garnìsh
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INSTRUCTIONS
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source https://www.lowcarbfood.us/2018/11/indian-mulligatawny-soup.html

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