Vegetarian Mulligatawny - {Anglo-Indian}

Lisa Gitelson (of Balsamic Strawberry Soup fame) has come through again with a marvelous addition to this soup collection. We'd been talking about Vegetarian Mulligatawny for some 3 months, and Lisa finally seized the initiative and came up with the following recipe. It's rich, aromatic, and completely satisfying. Lisa recommends pureeing -- I prefer it in all its chunky glory, with so many interesting colors and textures.

Courses: Soup
Serves: 4 people

Recipe Ingredients

		For The Paste
1		Fresh ginger - (2") - minced
1		White onion - minced
4		Garlic cloves - minced
1		Small fresh green chile - (to 2)
		(serrano, jalapeño, etc.)
2 tablespoons	30ml	Curry powder
2 teaspoons	10ml	Tumeric
2 teaspoons	10ml	Cumin
4 tablespoons	60ml	Oil
		For The Soup Base
4 cups	948ml	Vegetable stock
4		Celery - chopped small
2		Carrots - chopped small
2/3 cup	157ml	Yellow split peas
4		Potatoes - cubed
2		Bay leaves
1		White onion - chopped small
1 cup	16g / 0.6oz	Cilantro - (loosely packed)
4 tablespoons	60ml	Lemon juice
1 cup	237ml	Yoghurt
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Finely-sliced lemon slices
		Minced cilantro

Recipe Instructions

In a large pot, add all the "paste" ingredients and cook slowly over low heat until the onions are wilted and translucent. If the paste seems dry, you can add a little extra oil.

Pour in the stock and add all the rest of the soup ingredients. Bring to a boil, reduce heat, and cook for 30 minutes.

When ready to serve, stir in the yogurt. Salt and pepper to taste. Ladle into bowls, topping each with a thin slice of lemon and minced cilantro sprinkled on top.

Serve hot as a meal to 4 to 6 people; as a course to 6 to 8.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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