Sunday, March 13, 2011
This Mulligatawny Soup is a delightful variation of Mollie's version from her "Sundays at Moosewood" cookbook. Last week I suddenly found myself craving this soup and I hadn't made it in years. Lynne's relevance to the picture was the fact that I had everything handy in our pantry and fridge to make the soup. No last minute dash to the store needed. Start to finish plan on 25-30 minutes and voila! You will have a savory, gorgeous and aromatic meal. The only accompaniment needed is an appetite and maybe a piece of your favorite Naan bread.
1 1/2 cups chopped sweet onions
1 celery stalk, chopped
2 tablespoons olive oil (or ghee)
1 pinch cayenne to taste (more if you want heat)
1 teaspoon turmeric
1 tablespoon ground coriander
4 cups vegetable stock
1/2 teaspoon sea salt
1 medium carrot chopped
1 large yukon gold potato, cut into small cubes
1 medium red or orange pepper, seeded and chopped
1 firm tomato, chopped
1/2 cup unsweetened finely grated coconut
1 cup coconut milk
2-4 teaspoons fresh lime juice (to taste)
2 teaspoons chopped fresh cilantro
top with plain greek yogurt
In a medium soup pot, saute the onions and celery in the oil. When the onions are becoming translucent, add the cayenne, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning. Add the stock, salt, carrot, and potato. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.
Add the pepper, tomato, grated coconut and coconut milk. Simmer gently for another 10 minutes or until the vegetables are tender. Then add the lime juice and cilantro. Adjust the seasonings. Serve at once, or even better, let it sit for an hour or so to bring out the flavors and then reheat gently and serve. Top with yogurt and more cilantro if desired.