Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          onions -- chopped
   1                    celery stalk -- chopped
   2      tablespoons   vegetable oil -- or ghee
   1      small         chile pepper -- seeded and chopped
                        or
   1      pinch         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                    tomato -- chopped
     1/2  cup           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.