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

1. 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.
2. Add the stock, salt, carrots and potatoes. Bring to boil, reduce heat, cover the pot, simmer for 10 minutes.
3. Add the peppers, tomatoes, grated coconut, and cocnut milk. Simmer gently for 10 min. until the vegetables are tender.
4. Add the lemon or lime juice and cilantro if desired.
5. 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