Best Vegan Mulligatawny Soup

Name: Best Vegan Mulligatawny Soup
Cook time: P1H
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: chickpeas (garbanzo beans); onions; ghee (clarified butter); red chili peppers; cayenne pepper; turmeric; coriander; stock; salt; carrots; potatoes; green bell peppers; tomatoes; coconut; coconut milk; lemon juice; cilantro

Submitted by lil_gnome

Best Vegan Mulligatawny Soup recipe

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

CUP CHICKPEAS (GARBANZO BEANS)
dried

MEDIUM ONIONS
chopped

TABLESPOONS GHEE (CLARIFIED BUTTER)

WHOLE RED CHILI PEPPERS *

PINCH CAYENNE PEPPER *

TEASPOON TURMERIC

TABLESPOON CORIANDER

CUPS STOCK
vegetable

SALT
to taste *

MEDIUM CARROTS
chopped

LARGE POTATOES
cubed

GREEN BELL PEPPERS
chopped *

TOMATOES
chopped *

CUP COCONUT
grated *

CUP COCONUT MILK

TABLESPOONS LEMON JUICE

TEASPOONS CILANTRO

Directions

Soak, rinse and cook chick peas. Cook for 45 to 60 minutes until soft, depending on age of the peas.

In a soup pot, sauté the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric andamp; coriander. Sauté for 2 to 3 minutes, stirring.

Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes.

Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon juice and cilantro. The longer this soup sits, the better its flavour. Re-heat gently and serve.