Mulligatawny Soup - 05

Course : Curry
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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 / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes