Mulligatawny Soup

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
1 large carrot, diced
1 red chili pepper, seeded and minced
3 cloves garlic, minced
2 teaspoons ginger, minced
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon fennel seed
1 green apple, peeled, cored, and chopped
2 tomatoes, diced
2/3 cup tomato puree
1/2 cup red lentils
2 cups vegetable stock
2/3 cup coconut milk
salt, to taste
roasted cashews, chopped
cilantro and green onion, chopped

Cook onion, carrot, chili pepper, garlic, and ginger in the oil. Add the spices and stir until aromatic, then add the apple and tomatoes. When they cook, stir in the puree, lentils, and stock. Cover and simmer until lentils are cooked. Transfer 2/3 of the soup into a blender and puree until smooth. Return to saucepan and add the coconut milk and salt. Simmer, adding more stock as needed.

Serve garnished with the cashews, cilantro, and green onion with a side of naan.