Tuesday, October 21, 2008

Mulligatawny Spicy Soup

This recipe is from vegcooking.com. I have not tried it yet but it sounds like a wonderful fall soup full of flavors that are sure to excite the palate. My initial thoughts upon reading the recipe would be to substitute lite coconut milk for the soy milk and coconut extract. I will use vegetable stock (not water) and canned, diced tomato instead of fresh.

This spicy, guilt-free dish will warm your stomach. Knowing it’s meat-free will warm your heart.

1 1/2 cups chopped onion
1 celery stalk, chopped
1 small chili, seeded and chopped (or a pinch of cayenne, to taste)
1 tsp. turmeric
1 Tbsp. ground coriander seeds
4 cups water or stock
1 cup soy milk
1/2 tsp. salt
1 medium carrot, chopped
1 large potato, cut into small cubes
1 medium red or green bell pepper, chopped
1 firm tomato
1/2 tsp. coconut extract (optional)
2-4 Tbsp. fresh lemon or lime juice
2 tsp. chopped fresh cilantro (optional)

• In a medium soup pot, saute the onions and celery in a little broth or water.
• When the onions are translucent, add the chili, turmeric and ground coriander. Saute for a minute, stirring to prevent the spices from burning. Add the water or stock, soy milk, salt, carrot and potato. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
• Add the pepper, tomato and coconut extract. Simmer gently for another 10 minutes or until the vegetables are tender.
• Then add the lemon or lime juice and cilantro.

Serve at once or let sit for an hour or so to bring out the flavors and then reheat gently and serve.

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