Mulligatawny Soup - Vegetarian

Course : Curry
Serves: 5
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Ingredients:

1 medium onion -- chopped
2 tablespoons ghee
1 medium red chile -- whole
1 dash cayenne pepper
1 teaspoon turmeric
1 tablespoon coriander
4 cups stock
1 teaspoon salt to taste
1 medium carrot -- chopped
1 large potato -- cubed
1 medium green bell pepper, chopped
1 medium tomato -- chopped
1/2 cup grated coconut
1 cup coconut milk
2 tablespoons lemon juice
2 teaspoon cilantro/parsley
 

Preparation / Directions:

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, sauté the onions in the ghee for 5 minutes. Add chile, cayenne, turmeric and coriander. 3. Sauté 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.


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