Vegetarian Mulligatawny Soup (& Cure for What Ails Yah!)
- Ready In:
- 1hr 42mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
-
Step One
- 1 large sweet onion, finely chopped
- 2 tablespoons butter
-
Step Two
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon kosher salt
- 1 whole dried chili
- 1 teaspoon turmeric
- 1 tablespoon coriander
-
Step Three
- 4 cups vegetable stock (store bought is ok)
- 1 large carrot, finely sliced
- 1 large new potato, rinsed unpeeled, & cubed
- 1 large green pepper, finely chopped
- 2 -3 plum tomatoes, chopped
- 1 stalk celery, finely sliced
-
Step Four
- 1 can coconut milk (398ml)
-
Step Five
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh cilantro, minced
- 1 tablespoon fresh parsley, minced
directions
- STEP ONE: In a large pot over medium heat sauté onions in melted butter until soft and translucent but not caramelized.
- STEP TWO: Add seasonings to onions; continue to sauté for 2 to 3 minutes till they are well incorporated.
- STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
- STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
- STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
- STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.
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Reviews
-
I'd only had vegetarian mulligatawny soup once (at some little restaurant in NYC on curry row), years ago, but had often wished I'd find another non-chicken version. I thought about it again yesterday, and googled some recipes. This sounded like the best one, and I had nearly all the ingredients. I did omit the potato and the whole dried chili, but added yellow dal, freshly grated ginger and some crushed red pepper; and subbed light coconut milk for the regular. IT WAS FANTASTIC!!! I also made my first garlic naan--from another site--to serve with it, and both were utterly delicious. I'll definitely be making this again!
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RECIPE SUBMITTED BY
I'm a philisopher mechanic who enjoys cooking