Mulligatawny Soup

Ingredients

1/2 c chick peas
1 onion
2 tb ghee
1 chili
1 pn cayenne pepper
1 ts turmeric
1 tb coriander
4 stock
1 caroot
1 potato
1 green bell pepper
1 tomato
1/2 c coconut
1 c coconut milk
2 tb lemon juice
2 ts cilantro

Instructions

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. There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas.