Vegetarian Mulligatawny Soup

INGREDIENTS

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

METHOD

Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.

Serves: 5