Ingredients
- 4 stock
- 1 onion
- 1 chili (red)
- 1 caroot
- 1 potato
- 1 green bell pepper
- 1 tomato
- 1 c coconut milk
- 1/2 c chick peas (dried)
- 1/2 c coconut (grated)
- 2 tb lemon juice
- 2 tb ghee
- 1 tb coriander
- 1 ts turmeric
- 2 ts cilantro
- 1 pn cayenne pepper
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.