MULLIGATAWNY SOUP (Indian Oven Restaurant)

1½ teaspoons garam masala (mixed ground Indian spices)
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon ginger powder
2 tablespoons salad oil
2 cups vegetable stock (salt to taste)
3½ tablespoons chickpea flour
½ cup lemon juice
Fresh cilantro and lemon slices, for garnish
Brown the spices with 2 tablespoons salad oil in a skillet until the spices are thoroughly browned. Add spices to larger pot with vegetable stock, chickpea flour and lemon juice. Bring to a boil and simmer for 5 minutes. Garnish each bowl of soup with fresh cilantro and serve with a fresh lemon slice on the side, if desired. Makes 2-3 servings.