Indian-Inspired Mulligatawny Soup

 Indian-Inspired Mulligatawny Soup -- Seriously Soupy

After I mastered making my own vegetable broth (ok, there wasn't that much to master), I found myself with eight cups of stock and one too many soup ideas. I wanted to deviate from what I typically make on Soupy and was instantly attracted to a Indian-inspired Mulligatawny soup recipe from the amazing book "500 soups." Reading more about this soup, it was interesting to learn that it actually isn't a traditional Indian soup at all, but rather, a soup that was adapted by the British who loved the side dish of Indian peas and lentils that they turned into a soup and called Indian (SoupSong.com).

For this recipe, I used the suggested list of ingredients -- red lentils and coconut milk and added some of my own -- yogurt, dill, potatoes, cauliflower and chickpeas. As it was cooking, I found that the chili pepper and jalapeno really made the soup pop (not to mention caused some mild tearing), so I added more cinnamon, yogurt and lime - maybe next time I wouldn't use both spices. For those of you that want a spicy Mulligatawny soup; don't worry it still has a kick. Probably one of my favorites, the soup had so many different flavors and ingredients that it was not only satisfying as a soup, but filled me up like any meal would.  I hope you enjoy this one, I know I did...