Vegetable Mulligatawny Soup

1. 1

   Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat.

2. 2

   Stir and roast until the spices emit a roasted aroma and some turn a shade darker.

3. 3

   Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder.

4. 4

   (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh.

5. 5

   This is not absolutely necessary, but it makes for a finer soup.)

6. 6

   Add the turmeric and cayenne to the spice mixture.

7. 7

   Put the chickpea flour in a bowl.

8. 8

   Slowly add 2 tablespoons of the stock, mixing as you go.

9. 9

   Add another 4 cups of stock and mix.

10. 10

    Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil.

11. 11

    Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender.

12. 12

    Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve.

13. 13

    Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer.

14. 14

    Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed.

15. 15

    Serve hot with lime wedges.

* Per serving · 4 servings · Values may vary.