Mulligatawny Soup - Holly Krause

4 T butter

1 lg. onion, chopped

6 garlic cloves, finely chopped

3 T fresh ginger, peeled and finely chopped

1 jalapeno, seeded and finely chopped

1 t ground coriander

2 t ground cumin

1 1/2 t turmeric

1/4 c flour

1 3/4 c lentils ( the lighter in color the better)

9 c chicken or vegetable broth

3 T cilantro leaves, chopped

1 c unsweetened coconut milk

1/4 c fresh lemon juice (usually 1 lemon), plus lemon wedges for garnish

2 t salt (omit if broth isn't low sodium)

1. Heat butter in a large pot over medium-high heat. Add the onion, garlic, ginger and jalapeno and cook, stirring until browned, about 12 minutes. Lower the heat to medium, stir in coriander, cumin and turmeric and cook about 1 minute. Stir in flour and cook for another minute.

2. Pour in broth, whisking constantly and bring to a boil. Add lentils to thickened broth, lower the heat, cover and simmer until very tender. Remove from heat and allow to cool.

3. Once mixture has cooled stir in cilantro. Working in batches, transfer to a blender and puree until smooth. Return puree to the pot and reheat over medium heat.

4. Whisk in coconut milk, lemon juice and salt. Garnish with cilantro and lemon wedges.