Mulligatawny Soup - 05

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Onions - chopped
1		Celery stalk - chopped
2 tablespoons	30ml	Vegetable oil - or ghee
1 tablespoon	15ml	Chile pepper - seeded and chopped (small)
		Or
1		Cayenne - to taste
1 teaspoon	5ml	Turmeric
1 tablespoon	15ml	Coriander seed - ground
4 cups	948ml	Water - or vegetable stock
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Carrot - chopped (medium)
1 teaspoon	5ml	Potato - cut into small cubes (large)
1 teaspoon	5ml	Red and green bell peppers - seeded and chopped (medium)
1		Tomato - chopped
1/2 cup	31g / 1.1oz	Coconut meat - unsweetened, grated
1 cup	237ml	Coconut milk
3 tablespoons	45ml	Lemon juice - or lime juice
2 teaspoons	10ml	Fresh cilantro - chopped (optional)

Recipe Instructions

In a medium soup pot, saute the onions and celery in the oil or ghee. When the onions are becoming translucent, add the chile, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning. Add the water or stock, salt, carrot, and potato. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.

Add the pepper, tomato, grated coconut, and coconut milk. Simmer gently for another 10 minutes or until the vegetables are tender. Then add the lemon or lime juice and cilantro. Adjust the seasonings.

Serve at once or, even better, let it sit for an hour or so to bring out the flavors and then reheat gently and serve.

Source:
Sundays at Moosewood Restaurant, Simon & Schuster

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