Vegetarian Mulligatawny Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor. Ingredients:
1 medium onion, chopped |
1 stalk celery, chopped |
2 tablespoons vegetable oil (or traditionally, ghee) |
1 small chili, seeded and chopped (or a pinch of cayenne) |
1 teaspoon turmeric |
1 tablespoon coriander |
4 cups vegetable stock |
1/2 teaspoon salt |
1 medium carrot, chopped |
1 large potato, cubed |
1 red bell peppers or 1 green bell pepper, seeded and chopped |
1 tomato, chopped |
1/2 cup unsweetened grated coconut |
1 cup coconut milk |
2 tablespoons lemon juice or 2 tablespoons lime juice |
2 teaspoons cilantro (optional) |
Directions:
1. In a soup pot, saute the onions in the ghee for 5 minutes.
2. Add chili, turmeric and coriander.
3. Saute for 2 to 3 minutes, stirring.
4. Add the stock and the vegetables.
5. Simmer for 10 to 15 minutes, until veggies are tender.
6. Add the coconut, coconut milk and cook for a further 5 minutes.
7. Remove from heat and let cool for a few minutes.
8. Add lemon juice and cilantro.
9. The longer this soup sits, the better its flavor.
10. Re-heat gently before serving.
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