Mulligatawny Soup

cooking.nytimes.com

I'm an obsessive maker. I love to cook, bake, roast my own coffee, and garden. Bread and soup and ice cream make me very happy! mmmm.

¼ cup vegetable oil

1 red or yellow onion, minced

Salt

8 garlic cloves, smashed and chopped

2 tablespoons minced ginger (from about 2 inches of peeled ginger root)

2 teaspoons black or brown mustard seeds

1 teaspoon ground turmeric

1 teaspoon curry powder

½ teaspoon ground cayenne, plus more to taste

½ teaspoon cumin seeds

2 carrots, peeled and sliced

2 celery stalks, sliced

1 large apple, preferably Granny Smith, peeled, cored and chopped

2 tablespoons tomato paste

3 tablespoons all-purpose flour

1 pound boneless, skinless chicken thighs, cut into bite-sized chunks

1 cup masoor dal (split red lentils)

6 cups chicken broth or stock

1 (14-ounce) can coconut milk

Juice of 1 lime (about 1½ tablespoons)

Directions at cooking.nytimes.com

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