Vegetarian Mulligatawny Soup (& Cure For What Ails Yah!)

Total Time: 1 hr 42 mins Preparation Time: 30 mins Cook Time: 1 hr 12 mins

Ingredients

• Servings: 6
• 1 large sweet onion, finely chopped
• 2 tablespoons butter
• 1/4 teaspoon cayenne
• 1/4 teaspoon kosher salt
• 1 whole dried chili
• 1 teaspoon turmeric
• 1 tablespoon coriander
• 4 cups vegetable stock (store bought is ok)
• 1 large carrot, finely sliced
• 1 large new potato, rinsed unpeeled, & cubed
• 1 large green pepper, finely chopped
• 2 -3 plum tomatoes, chopped
• 1 stalk celery, finely sliced
• 1 can coconut milk (398ml)
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh cilantro, minced
• 1 tablespoon fresh parsley, minced

Recipe

• 1 step one: in a large pot over medium heat sauté onions in melted butter until soft and translucent but not caramelized.
• 2 step two: add seasonings to onions; continue to sauté for 2 to 3 minutes till they are well incorporated.
• 3 step three: stir in vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
• 4 step four: stir in coconut milk and cook for a further 5 minutes. remove from heat and let cool several minutes. remove whole dried chili. using a hand blender blend well, while a allowing some variance in texture to remain.
• 5 step five: stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
• 6 step six: reheat gently and then serve. preferably with warm nan or pita.