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Lisa Gitelson (of Balsamic Strawberry Soup fame) has come through again with a marvelous addition to this soup collection. We'd been talking about Vegetarian Mulligatawny for some 3 months, and Lisa finally seized the initiative and came up with the following recipe. It's rich, aromatic, and completely satisfying. Lisa recommends pureeing--I prefer it in all its chunky glory, with so many interesting colors and textures. Serve hot as a meal to 4-6 people; as a course to 6-8.

• 2 inches of ginger, minced
• 1 white onion, minced
• 4 cloves garlic, minced
• 1-2 whole small fresh green chilis (serrano, jalapeno, etc.)
• 2 Tablespoons curry powder
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 4 Tablespoons oil

For the soup base:

• 4 cups vegetable stock
• 4 stalks celery, chopped small
• 2 carrots, chopped small
• 2/3 cup yellow split peas
• 4 potatoes, cubed
• 2 bay leaves
• 1 white onion, chopped small
• 1 cup, loosely packed, cilantro
• 4 Tablespoons lemon juice

1 cup yoghurt
salt and pepper to taste

Garnish: finely sliced lemon slices and minced cilantro

In a large pot, add all the "paste" ingredients and cook slowly over low heat until the onions are wilted and translucent. If the paste seems dry, you can add a little extra oil.

Pour in the stock and add all the rest of the soup ingredients. Bring to a boil, reduce heat, and cook for 30 minutes.

When ready to serve, stir in the yoghurt. Salt and pepper to taste. Ladle into bowls, topping each with a thin slice of lemon and minced cilantro sprinkled on top.