Mulligatawny Soup

Until recently I never really thought much of this soup. Versions tasted in New York always seemed insipid compared to other Indian food. The few times I tried it in India—usually when I was feeling out of sorts and wanted something safe—it was pallid and uninteresting.

But this version, flavored with almond milk, is marvelous. The kinds of vegetables you use aren’t terribly important—in fact you can use almost any vegetable puree as a base,