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Mulligatawny Soup

Hi all -

Some of you may remember that I've been looking for a ff vegan recipe for
Mulligatawny Soup. Well, I just found a recipe in the "Sundays at Moosewood"
cookbook for it which is not ff but definitely can be adapted. This cookbook
has lots of wonderful and unusual flavors in its recipes. The only problem I
had adapting this recipe is that it calls for grated coconut and coconut milk
to be added towards the end and they are both full of fat. I just omitted them
entirely. But I'm thinking I could try a little coconut extract to get that
flavor. Anyway here's the recipe, with my adaptations:

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

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.


-- Zoe Sodja in Santa Cruz