All my kids are sick with a nasty cough. No one is feeling well, and with this perpetual winter I decided to take a great Moosewood classic and put my own spin on it. My kids are not into spicy soup, but I wanted to use one that had all of the Indian flavours that are so soothing to the senses.
They gobbled this one right up!!
Vegetarian Mulligatawny Soup
Yield 9 Cups
2 tablespoons of vegetable oil
1 1/2cup chopped onions
1 teaspoon of salt
1 tablespoon of peeled and grated fresh ginger
2 teaspoons ground turmeric
2 teaspoons ground coriander seeds
1 fresh hot pepper, or 1/4 teaspoon cayenne pepper, or 1/2 teaspoon red pepper flakes (you can omit these if you have kids who don’t like spicy things)
4 cups of water
1 cup diced carrots
1 cup diced potatoes
1 cup seeded and diced bell peppers
1 cup diced fresh tomatoes
1/2 cup *cooked* rice (make sure to make this before hand)
1 cup unsweetened coconut milk
1 can of chickpeas or lentils
2 tablespoons fresh lemon or lime juice. (I cut cut up half a lemon and squeezed)
3 tablespoons chopped fresh cilantro
As with all Indian inspired dishes the secret is to cook the spices right into the oil at the very beginning. First take your oil and warm it into the pot. Then add the onions and salt and cook until the onions are softened, around 10 mins. Then add the ginger, turmeric, coriander, and hot pepper and cook for 2 mins. Add the water, carrots and potatoes and bring to a boil. (if you do not have any cooked rice on hand here is where you would add an additional 1/2 cup of water and 1/4 cup of rice.)
Reduce the heat to a simmer and cover for 10 mins.
Next add the bell peppers, tomatoes and the cooked rice. (unless you are doing the uncooked rice version). Simmer again for 5 mins, or until all the vegetables are tender.
Lastly, stir in the coconut milk, chickpeas/lentils, lemon juice, and cilantro.
Simmer again for 5 mins.
If you would like you can add more salt, lemon juice, cilantro to taste.