Vegan Mulligatawny Soup

1 tablespoon vegetable oil
1 large onion, chopped
2 medium leeks, washed, cleaned and chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1/4 - 1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1 1/2 teaspoons cumin
1/4 teaspoon ground cardamom, or 4 bruised pods
2 bay leaves
2 large carrots, chopped
1 large apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 1/2 cups red lentils
8 cups vegetable broth
3 tablespoons tomato paste
1 tablespoon tamarind concentrate
2 cups coconut milk
2 tablespoons chopped fresh coriander (cilantro) leaves
salt and pepper to taste
Heat vegetable oil in a large pot (use low heat); cook onion and leeks until softened and translucent. Add garlic, ginger, and spices, stirring, until mixture is browned lightly and fragrant. Add carrot, apple, and potato; saute for a few minutes. Add red lentils and vegetable stock to the pot; simmer, covered, for about 30 minutes or until vegetables are just tender. Discard cardamom pods and bay leaves; stir in tomato paste and cook a few minutes longer. Blend or process half of the soup mixture, in batches, until pureed; return to the pot. This gives you a smooth, velvety soup with some vegetable chunks for texture. Add tamarind and coconut milk; heat through and adjust seasoning. Add fresh chopped coriander leaves just before serving. Garnish with more coriander -- chopped or in sprigs, as you like.
Adapted from this recipe.