Indian Mulligatawny Soup

1. Prepare the base: Melt the butter (or heat the oil) in a large pot or Dutch oven over medium-high heat. Add the chopped onion and carrot. Sauté for 4–5 minutes, or until the onions have softened.
2. Add aromatics and spices: Stir in the garlic, ginger, apples, and chopped tomatoes. Sauté for an additional 3 minutes. Add Shemin’s Curry Powder, Shemin’s Garam Masala, Shemin’s Paprika Powder, Shemin’s Ground Turmeric (if using), and thyme (if using). Toss to coat the ingredients evenly.
3. Cook the soup: Add the red lentils and stock to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer uncovered for 30 minutes, stirring occasionally.
4. Blend for texture: Using an immersion blender, puree about 75% of the soup, leaving some chunks for texture. Alternatively, transfer a portion to a standard blender, blend, and return it to the pot.
5. Add coconut milk: Stir in the coconut milk and mix well. Taste and adjust seasoning with salt and pepper as needed.
6. Serve: Ladle the soup into bowls and garnish with roasted cashews and chopped coriander. Serve with Shemin’s Indian Breads for dipping.

Tips:

• Make it Dairy-Free: Simply swap the butter for vegetable oil to create a dairy-free version.
• Go Vegan-Friendly: Replace the chicken stock with vegetable stock and use oil instead of butter for a fully vegan soup.
• Customise the Texture: Blend about 75% of the soup to create a creamy base while leaving some chunks of apple, carrot, and lentils for added texture.
• Adjust the Heat Level: Add a pinch of Shemin’s Cayenne Chilli Powder if you prefer a spicier soup, or keep it mild for a crowd-pleasing dish.
• Freeze for Later: This soup freezes beautifully, so double the recipe and save some for busy days. Thaw and reheat for a quick, delicious meal.
• Balance the Flavours: Before serving, taste the soup and adjust with salt, black pepper, or even a squeeze of lemon juice for a bright, tangy finish.