Ingredients
-
1
-
1
-
2
-
1
-
1
-
1
-
4
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Vegetarian Mulligatawny Soup,This is the vegetarian version of an east Indian soup. I find it very comforting with rich, complex flavor.,This is the best soup I have ever made. used a can of coconut milk but none of the grated coconut and I can’t stop eating it …. mmmmmmmmm,Easy cheap recipe! Only changes I made- didn’t have a potato, used an entire can of coco milk and no shredded coconut, and added some extra water and 3/4 c of lentils (HAVE to have lentils in mulligatawny soup).
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Soup Pot, Saute the Onions in the Ghee For 5 Minutes. |
|
2
Done
|
Add Chili, Turmeric and Coriander. |
|
3
Done
|
Saute For 2 to 3 Minutes, Stirring. |
|
4
Done
|
Add the Stock and the Vegetables. |
|
5
Done
|
Simmer For 10 to 15 Minutes, Until Veggies Are Tender. |
|
6
Done
|
Add the Coconut, Coconut Milk and Cook For a Further 5 Minutes. |
|
7
Done
|
Remove from Heat and Let Cool For a Few Minutes. |
|
8
Done
|
Add Lemon Juice and Cilantro. |
|
9
Done
|
the Longer This Soup Sits, the Better Its Flavor. |
|
10
Done
|
Re-Heat Gently Before Serving. |
