====== Vegetarian Mulligatawny ======

  *3 cups onions - chopped
  *2 celery stalks - chopped
  *3 Tbsp vegetable oil
  *2 small chile - seeded and chopped
  *2 tsp turmeric
  *2 Tbsp ground coriander seeds
  *8 cups vegetable stock
  *1 tsp salt
  *4 medium carrots - chopped
  *4 large poatoes - cut into small cubes
  *2 medium red or green bell peppers - seeded and chopped
  *2 firm tomatoes - chopped
  *1 cup unsweetened grated coconut
  *2 cups coconut milk
  *4-8 Tbsp fresh lemon or lime juice
  *4 tsp chopped fresh cilantro - optional
\\ 
  - Heat oil in medium stock pot. Saute onions and celery until translucent. Add the chile, turmeric, and ground coriander. Saute one minute, stirring to prevent the spices from burning.
  - Add the stock, salt, carrots and potatoes. Bring to boil, reduce heat, cover the pot, simmer for 10 minutes.
  - Add the peppers, tomatoes, grated coconut, and cocnut milk. Simmer gently for 10 min. until the vegetables are tender.
  - Add the lemon or lime juice and cilantro if desired.
  - Can serve immediately or let sit for an hour to blend the flavors and then reheat and serve.

\\
  Serves: 10    Total cook time: 30 min.
  Source: Sundays at Moosewood Restaurant
\\ 
\\ 
{{tag>food vegetarian soup}}