Mulligatawny Soup II

Name: Mulligatawny Soup II
Yield: 6
Ingredients: 1 tablespoon ghee (clarified butter), or vegetable oil; 1 onion, chopped; 4 cloves garlic, minced; 2 teaspoons grated fresh ginger; 2 green chile peppers, chopped; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 2 teaspoons ground coriander seed; 1 1/2 teaspoons ground cumin; 1 teaspoon ground turmeric; 4 pods cardamom, bruised; 1 tablespoon chopped fresh curry; 1 carrot, chopped; 1 apple - peeled, cored, and chopped; 1 large potato, peeled and diced; 1 cup Masoor dhal (red lentils), rinsed, drained; 8 cups chicken broth; 1 tablespoon tamarind concentrate; 1 tablespoon lemon juice; 2 cups coconut milk; 2 tablespoons chopped fresh cilantro

Mulligatawny Soup II was pinched from <a href="http://allrecipes.com/Recipe/Mulligatawny-Soup-II/Detail.aspx" target="_blank">allrecipes.com.</a>

""Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well."..."

INGREDIENTS

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1 tablespoon ghee (clarified butter), or vegetable oil

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1 onion, chopped

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4 cloves garlic, minced

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2 teaspoons grated fresh ginger

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2 green chile peppers, chopped

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1/4 teaspoon ground cinnamon

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1/4 teaspoon ground cloves

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2 teaspoons ground coriander seed

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1 1/2 teaspoons ground cumin

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1 teaspoon ground turmeric

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4 pods cardamom, bruised

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1 tablespoon chopped fresh curry

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1 carrot, chopped

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1 apple - peeled, cored, and chopped

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1 large potato, peeled and diced

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1 cup Masoor dhal (red lentils), rinsed, drained

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8 cups chicken broth

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1 tablespoon tamarind concentrate

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1 tablespoon lemon juice

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2 cups coconut milk

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2 tablespoons chopped fresh cilantro

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