Mulligatawny is a curry-flavoured soup of Anglo-Indian origin. Want something exotic? HERE IT IS! Ingredients: - 1/4 cup (1/2 stick) unsalted butter - 1 yellow onion, chopped - 2 ribs celery, diced - 1 medium carrot, peeled and diced - 1 red jalapeno, seeded and diced - 3 garlic cloves, minced - 2 teaspoons fresh ginger, peeled and minced - 2 small apples, peeled, cored and diced - 1 roma tomato, seeded and diced - 2 1/2 teaspoons curry powder - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - 1/2 teaspoon ground cinnamon - 1/2 teaspoon turmeric - 1/4 teaspoon ground cardamom - 1/4 teaspoon cracked black pepper - 1 tablespoon minced thyme - 1/2 cup red or yellow lentils (uncooked) - 3 cups chicken stock - 2/3cup coconut milk - salt to and extra black pepper to taste Instructions: 1. Place a large pot over medium-high heat and melt butter. Add onion, celery, carrot, and jalapeno and sauté for 5 minutes. Add garlic, ginger, apples, and tomato and continue to sauté for an additional 3 minutes. Season with salt and pepper. 2. Add all the spices, thyme and lentils to the pot and sauté for 3 minutes. Add stock and bring to a boil. Reduce heat to medium, medium-low and simmer mixture for about 30 to 40 minutes or until lentils have cooked through. 3. Pour mixture into a blender or using and immersion blender, puree until smooth. 4. Pour mixture back into the pot and simmer for 2 minutes. Stir in coconut milk and adjust seasonings. 5. To serve: Place about 1/2 cup of rice at the bottom of each bowl and top with a ladle of soup. Top soup with shredded chicken, a sprinkle of raisins and finally the cilantro. Season with freshly cracked black pepper. Serve.