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Prep 30 mins
Cook 0 mins
This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 29.58 ml vegetable oil (or traditionally, ghee)
- 1 small chili, seeded and chopped (or a pinch of cayenne)
- 4.92 ml turmeric
- 14.79 ml coriander
- 946.36 ml vegetable stock
- 2.46 ml salt
- 1 medium carrot, chopped
- 1 large potato, cubed
- 1 red bell peppers or 1 green bell pepper, seeded and chopped
- 1 tomatoes, chopped
- 118.29 ml unsweetened grated coconut
- 236.59 ml coconut milk
- 29.58 ml lemon juice or 29.58 ml lime juice
- 9.85 ml cilantro (optional)
- In a soup pot, saute the onions in the ghee for 5 minutes.
- Add chili, turmeric and coriander.
- Saute for 2 to 3 minutes, stirring.
- Add the stock and the vegetables.
- Simmer for 10 to 15 minutes, until veggies are tender.
- Add the coconut, coconut milk and cook for a further 5 minutes.
- Remove from heat and let cool for a few minutes.
- Add lemon juice and cilantro.
- The longer this soup sits, the better its flavor.
- Re-heat gently before serving.
Easy cheap recipe! Only changes I made- didn't have a potato, used an entire can of coco milk and no shredded coconut, and added some extra water and 3/4 c of lentils (HAVE to have lentils in mulligatawny soup).
Made this a couple of times now with variations. The basic recipe is beautiful with the different colors of the tomato and tumeric and cilantro, without loosing those colors... I've used canned tomato (1/2 of a 15oz. can) in exchange for fresh with great results. I've also exchanged the vegetable broth for chicken and added 2 cups shredded chicken breast to make the soup heartier. I've (also) exchanged the shredded coconut for a whole can of coconut milk, I've also exchanged it for an equal amount of shredded Granny Smith apple. In all cases I've added some cumin (sprinkled to taste) and some ground cardamom (about a 1/4 t.), I omit the chili (or cayenne) and allow each person to add Tabasco to their own tastes. Next time, I think I'll try topping each serving with crushed pistachios. It's a wonderful recipe that stands up to so much tinkering. This lovely soup is very versital and is just the thing on a rainy spring night.
I really liked this soup. I was afraid that, due to it's Indian influence, it was going to be very spicy but it was just right and even my toddler didn't have a problem with the hotness. I didn't have coriander so threw in some cumin and caraway seeds. I omited the cilantro and unsweetened coconut as I didn't have any. In the absense of the unsweetened coconut, I went ahead and put a whole can of coconut milk. I thought it turned out very yummy.