Vegetarian Mulligatawny Soup

Ingredients You'll Need:

1 medium Onion -- chopped
2 tablespoons of Ghee
1 Red chili -- whole
1 pinch of Cayenne pepper
1 teaspoon of Turmeric
1 tablespoon of Coriander
4 cups of Stock
Salt to taste
1 medium Caroot -- chopped
1 large Potato -- cubed
1 Green bell pepper -- chopped
1 Tomato -- chopped
1/2 cup of Grated coconut
1 cup of Coconut milk
2 tablespoons of Lemon juice
2 teaspoons of Cilantro or parsley

Cooking Instructions:

Soak, rinse & cook the chick peas. Cook for 45-60 minutes
untill they're soft, depending on the age of the peas.

In a soup pot, saute the onions and the ghee for 5 minutes.

Add the chili, the cayenne peper, the turmeric & the coriander.

Saute for 2 to 3 minutes, stirring occaisionally.

Add the stock & the vegetables. Simmer for 10 to 15 minutes.

Add the coconut, the coconut milk, the chick peas
& cook for 5 minutes more.

Remove it from the heat & let it cool for a few minutes.

Then blend it well.

Return to the pot & add the lemon juice & the cilantro.

The longer this soup sits, the better its flavour.

Re-heat gently & serve.

This serves: 5