Mulligatawny soup

Method

1. Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion until soft and golden. 
2. Stir in the carrot, celery, and parsnip and cook until soft. 
3. Add the ginger, garlic, curry powder, and cayenne pepper and fry for another minute. 
4. Add the apple, lentils, and stock. Bring to a boil, then reduce the heat, and simmer covered for 30 minutes. 
5. Blend the soup using a food processor or handheld blender. 
6. Stir in the coconut milk. 
7. Season to taste with mango chutney, lemon juice, and salt. 
8. Serve topped with coriander and your bread of choice on the side.