Mulligatawny Soup

Mulligatawny Soup - 05

Course :	Curry
From:	HungryMonster.com
Serves:	6

Ingredients:

1 1/2	cups	onions -- chopped
1	medium	celery stalk -- chopped
2	tablespoons	vegetable oil -- or ghee
1	small	chile pepper -- seeded and chopped or
1	dash	cayenne -- to taste
1	teaspoon	turmeric
1	tablespoon	coriander seed -- ground
4	cups	water -- or vegetable stock
1/2	teaspoon	salt
1	medium	carrot -- chopped
1	large	potato -- cut into small cubes
1	medium	red and green bell peppers -- seeded and chopped
1	medium	tomato -- chopped
1/2	medium	coconut meat -- unsweetened, grated
1	cup	coconut milk
3	tablespoons	lemon juice -- or lime juice
2	teaspoons	fresh cilantro -- chopped (optional)

Preparation:

In a medium soup pot, sauté the onions and celery in the oil or ghee. When the onions are becoming translucent, add the chile, turmeric, and ground coriander. Sauté 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.