Vegetarian Mulligatawny Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.