Mulligatawny

Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the garam masala and cook, stirring, for 30 seconds, or until fragrant. Add the carrots, onion, celery, and apple, and cook, stirring frequently, until softened, 7 to 8 minutes.

Add the chicken broth, coconut milk, lentils, and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered and stirring occasionally, for about 15 minutes, or until the lentils are tender and starting to break down.

Use an immersion blender to purée the soup until slightly thickened. (Alternatively, use a ladle to transfer 2 to 3 cups of the soup to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and return the blended soup to the pot.)

Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice, and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.