Slow-Cooker Chicken Mulligatawny Soup | America's Test Kitchen

Ingredients

• 3 tablespoons unsalted butter
• 2 onions, chopped
• 4 carrots, peeled and cut into 1/2-inch pieces
• 1 celery rib, minced
• 1 1/2 tablespoons grated fresh ginger
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon curry powder
• 2 teaspoons garam masala
• Salt and pepper
• 1/4 teaspoon cayenne pepper
• 1/3 cup all-purpose flour
• 5 cups chicken broth
• 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 1 (13.5-ounce) can coconut milk
• 1/2 cup brown lentils, picked over and rinsed
• plain yogurt
• Chopped fresh cilantro leaves
• Lime wedge