Here's the recipe for Mulligatawny soup that I use - it's from Sundays at
Moosewood, with alterations by me to make it lf.
1-1/2 cups chopped onions
1 chopped celery stalk
1 small chile, seeded and chopped (or a pinch of cayenne)
1 teaspoon turmeric
1 tablespoon ground coriander seeds
4 cups water or stock
1/2 teaspoon salt
1 medium chopped carrot
1 large potato, cut into small cubes
1 medium red or green bell pepper, chopped
1/2 to 1 cup water, with 1 teaspoon coconut extract
1 firm tomato
2-4 tablespoons fresh lemon or lime juice
2 teaspoons chopped fresh cilantro (optional)
Saute onions and celery in some water. When onions become translucent, add
chile, turmeric, & coriander. Saute for a minute, stirring to prevent burning.
Add water or stock, salt, carrot, & potato. Bring to a boil, reduce heat,
cover the pot, and simmer for 10 minutes.
Add the pepper and tomato. Simmer for another 10 minutes or until the
vegetables are tender. Then add lemon or lime juice and cilantro.
The recipe also calls for 1/2 cup grated coconut and 1 cup coconut milk to be
added with the pepper and tomato. So that's why I add the coconut extract,
which gives it a wonderful flavor.
Santa Cruz, California