This soup is one of those recipes that I tried and didn't know what to expect, but then instantly became a hit. If you've ever had mulligatawny soup at an Indian restaurant, this is definitely a form of that soup. Make sure you have a tasty garam masala because I think that is what makes this soup taste so great. The yogurt topping adds to the flavor and makes it a soup you will want to eat weekly!
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 large onion, chopped
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 4 cups stock
- 1 bay leaf
- 1 cup yellow lentils (yellow split peas)
- 1-2 sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 small carrot, diced
- 2 large tomatoes, chopped
- 1/2 cup peas
- 2 cups water
- 1 cup yogurt
- 1 tablespoon chopped cilantro
- 1 garlic clove, crushed
- 3 dashes hot sauce (optional)
- Heat the oil in a pan over medium heat. Add the garlic and onions and cook 4-5 minutes until soft and lightly golden. Add the curry powder, cumin, and garam masala and cook for 1 minute or until the spics are fragrant. Add the stock, bay leaf, lentils, sweet potatoes, and carrots. Bring to a oil, then reduce heat and simmer 10 to 15 minutes until the lentils are tender.
- Add the tomatoes, peas, 2 cups water, and simmer for 20 minutes or are vegetables are tender.
- To make the spiced yogurt: place the yogurt, cilantro, garlic, and tabasco in a small bowl and stir well.
Serving: Dollop a spoonful of the yogurt on each serving of soup.