Course: Lunch    Yield: 4 servings    Prep Time: 15 mins    Cook Time: 30 mins  

Ingredients

• 1 Tablespoon of butter (or ghee, which is clarified butter)
• 1 medium onion, chopped
• 4 cloves of garlic, minced
• 2 Teaspoon grated fresh ginger
• 2 green chili peppers, chopped
• 1/4 Teaspoon of ground cinnamon
• 1/4 Teaspoon ground cloves
• 1 1/4 Teaspoon of ground coriander
• 1 1/2 Teaspoon of ground cumin
• 1 Teaspoon ground turmeric
• 4 cardamom pods, bruised
• 1 Teaspoon of curry powder
• 1 Cup of chopped carrots
• 1 large potato, peeled and diced
• 1 Cup of red lentils, rinsed and drained
• 8 Cup of chicken broth
• 2 Cup of coconut milk
• 2 Tablespoon of fresh cilantro, chopped

Instructions

1. Heat ghee or butter in large pan (use low heat); cook onion, garlic, ginger, chilies and spices, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
2. Add carrots, potatoes, dhal (lentils) , and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods.
3. Blend or process soup mixture, in batches, until pureed; return to pan. Add coconut milk and fresh coriander leaves; stir until heated through.