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Vegetarian Mulligatawny Soup

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“This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a soup pot, saute the onions in the ghee for 5 minutes.
  2. Add chili, turmeric and coriander.
  3. Saute for 2 to 3 minutes, stirring.
  4. Add the stock and the vegetables.
  5. Simmer for 10 to 15 minutes, until veggies are tender.
  6. Add the coconut, coconut milk and cook for a further 5 minutes.
  7. Remove from heat and let cool for a few minutes.
  8. Add lemon juice and cilantro.
  9. The longer this soup sits, the better its flavor.
  10. Re-heat gently before serving.

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