By Madhur Jaffrey on the Food Network site
Link to Vegetable Mulligatawny Soup recipe.
GV comments: I discovered this recipe many years ago when I borrowed one of Madhur Jaffrey's cookbooks from a friend. I have loved this soup ever since. It takes a bit of vegetable peeling and prepping, but the results are worth it. (Here is an easy version of mulligatawny by Jaffrey, but it's based mostly on legumes, while this one is almost all vegetables.)
I don't use a teaspoon of black peppercorns: way too spicy for me. I use a scant 1/2 teaspoon. Just beware...
The preface to the recipe says that a quarter-cup of red lentils can be added to the recipe--sounds good.
The recipe says to blend the soup and then put it through a coarse sieve if desired. I just use an immersion blender right in the soup pot; I don't put it through a sieve.
Doubling this and having it all week is a good way to make it worth the time and effort.
Timing: Around an hour and a half, including 50 minutes of cooking
Nutrition: Except for the coconut milk, it's entirely whole-food unprocessed.