Mulligatawny Soup

Prep Time: 45 mins | Servings: 8 and lots for leftovers

PERFECT FOR: When you need a "Kick" in the...

SOUP STORY

I discovered the vibrance of Indian food when I was living in New York City for well over a decade (13.5 years to be exact). Over those years, I reveled in discovering the flavors of India from the Upper West Side to the Lower East Side and everywhere in between. The opportunity to experience foods from all over the world produced authentically is one of the privileges of being a New Yorker. These food experiences also call to mind trips I have taken or dream to take someday. Indian flavors stir the senses. In me, they also stir a feeling of adventure and a reminder that the world is bigger than the street that you live on.

Mulligatawny means "pepper water" largely due to a nice dose of aromatic spices. It has many variations. This particular one, using red lentils and basmati rice is my favorite. I tailor the spice level depending on the crowd and play with this soup as there are so many variations. Enjoy!

INGREDIENTS

• 1 large Spanish yellow onion, diced

• 4 cloves of minced garlic

• 3 tablespoons of minced ginger

• 1 cup chopped heirloom carrots (yellow, red and orange)

• 4 cups of heirloom red lentils

• 1 cup medium-diced celery (8 stalks)

• Good olive oil to coat the pan and vegetables

• Kosher salt

• 1.5 tablespoons of Garam Marsala

• 1 tablespoon of Tumeric

• 1 tablespoon of Curry

• 1 tablespoon of Coriander

• Freshly ground black pepper

• 3 tablespoon minced Cilantro

• 4 quarts chicken stock

• 40 ounces of light coconut milk-or more to your taste

• 2 cups of Basmati Rice

• Shaved Coconut

• Plain Greek Yogurt

DIRECTIONS

• Saute onion, garlic, ginger in olive oil to coat

• Add carrots and celery and saute until vegetables caramelize

• Add salt, pepper and all of the spices listed to coat the vegetables

• Add lentils and saute for 1-2 minutes until spices blend

• Add 3 quarts of the chicken broth and allow the soup to simmer for 20-30 minutes, stirring often

• Add the coconut milk and simmer for another 10 minutes

• While the soup is simmering, separately make two cups of Basmati rice according to directions (2:1 water to rice ratio)

• Once the lentils are soft, using an emersion blender, blend the soup to your desired texture

• Taste and add spices to your taste (I usually add more here!)

• Add rice and stir to combine

• Ladle into bowls and add diced cilantro, dollop of yogurt and shaved coconut