I finally made Greta Podleski's Indian Mulligatawny Soup, and it was as good as I had anticipated.
I did make a few changes, however, so my version is vegetarian. Vegan and gluten-free, too, I suppose.
Since I didn't have chicken breast or broth on hand (typical), I used mushrooms (canned mushrooms, at that) in place of the chicken, and my homemade veggie stock in place of the chicken broth. I will do it this way again, but will use fresh mushrooms.
I love, love the texture of the diced apples in this soup. Texture in a dish matters as much as colour, so the mushroom and apples together like this was fantastic.
I'll tell you that I left out the cilantro. Just don't like it, Sam I Am.
Really delicious; the perfect blend of spices!