Mulligatawny Soup - Vegetarian

Recipe Ingredients

1 teaspoon	5ml	Onion - chopped (medium)
2 tablespoons	30ml	Ghee
1		Red chile - whole
1		Cayenne pepper
1 teaspoon	5ml	Turmeric
1 tablespoon	15ml	Coriander
4 cups	948ml	Stock
1		Salt to taste
1		Carrot - chopped (medium)
1		Potato - cubed (large)
1		Green bell pepper - chopped
1		Tomato - chopped
1/2 cup	46g / 1.6oz	Grated coconut
1 cup	237ml	Coconut milk
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Cilantro/parsley

Recipe Instructions

1. Soak, rinse and cook chick peas. Cook for 45-60 minutes until soft, depending on age of the peas.

2. In a soup pot, saute the onions in the ghee for 5 minutes. Add chile, cayenne, turmeric and coriander.

3. Saute for 2 to 3 minutes, stirring. Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes. 3. Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon juice and cilantro. The longer this soup sits, the better its flavor.

4. Re-heat gently and serve.

Source:
"Extra-Special Crockerypot Recipes" by Lou Seibert Pappas

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