Mulligatawny Soup

Just made this soup for soup exchange - it's a hit! Great winter soup - perfect meal and good for freezing.

Use a Cuisinart or chop finely:

1 large onion
2 large carrots
3 stalks celery
1 red pepper
4 garlic cloves
2 tbs. chopped ginger root

Saute in 1/4 c. oil until limp, stirring bottom of heavy pot.

After about 15 minutes, add 2 tbs. curry powder or do a mixture of cumin, turmeric, coriander. Saute for 10 more minutes, stirring so mixture doesn't stick.

Add 7 cups chicken broth (or vegetarian broth).

Add 2 cups lentils and cook slowly for a good hour.

Add 1 can of pumpkin puree, 1 can coconut milk, 1 apple finely chopped, and 2 cups corn (either fresh scraped from the cob or frozen).

Season with salt and pepper and hot sauce. Add juice from lemon or lime. Adjust thickness by adding more chicken broth or a little sherry wine if too thick. Bon appetit.