Madhur Jaffrey'S Vegan Mulligatawny - cooking recipe

Ingredients

1 tablespoon whole black peppercorn
3 tablespoons extra virgin olive oil
1 teaspoon grated ginger
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Madras curry powder
1/2 teaspoon hot curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1 (15 ounce) can chickpeas, drained and rinsed
6 small yukon gold potatoes, diced
1 cup split red lentils, rinsed
6 cups vegetable stock
1 teaspoon salt
2 tablespoons lemon juice
1 (15 ounce) can coconut milk
1 tablespoon chopped cilantro, to garnish

Preparation

Dry roast whole peppercorns in soup pot over medium heat until fragrant.
Add oil. When hot, add ginger and garlic and stir for 10 seconds or until fragrant. Next add all spices from cumin through cayenne and stir for another 10 seconds.
Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
Next, add well-rinsed lentils along with stock and salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes. If soup gets too thick, add more water or stock to make it your desired consistency.
Remove from heat. Add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency.
Serve with cilantro garnish.