Date: 4 Mar 1997 11:11:15 -0800
From: "Zoe Sodja" (zoe_sodja@macmail.ucsc.edu)
Adapted from a recipe in the "Sundays at Moosewood" cookbook
Mulligatawny Soup
1-1/2 cups chopped onion
1 celery stalk, chopped
1 small chile, seeded and chopped
(or a pinch of cayenne to taste)
1 teaspoon turmeric
1 tablespoon ground coriander seeds
4 cups water of stock
1/2 teaspoon salt
1 medium carrot, chopped
1 large potato, cut into small cubes
1 medium red or green bell pepper, chopped
1 firm tomato
2-4 tablespoons fresh lemon or lime juice
2 teaspoon chopped fresh cilantro (optional)
In a medium soup pot, saute the onions and celery in a little broth or water.
When the onions are becoming translucent, add the chile, turmeric, and ground
coriander. Saute for a minute, stirring to prevent the spices from burning.
Add the water or stock, salt, carrot, and potato. Bring to a boil, then reduce
the heat, cover the pot, and simmer for 10 minutes.
Add the pepper, tomato, and coconut extract if you have some. (Recipe calls
for 1/2 cup grated coconut and 1 cup coconut milk, so if you want to add
something equivalent like 1 cup soy milk with coconut flavor? I didnt and it
turned out fine.) Simmer gently for another 10 minutes or until the vegetables
are tender. Then add the lemon or 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.
Enjoy!
-- Zoe Sodja in Santa Cruz