Vegetarian Mulligatawny Soup (& Cure For What Ails Yah!) - cooking recipe

Ingredients

Step One
1 large sweet onion, finely chopped
2 tablespoons butter
Step Two
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
1 whole dried chili
1 teaspoon turmeric
1 tablespoon coriander
Step Three
4 cups vegetable stock (store bought is ok)
1 large carrot, finely sliced
1 large new potato, rinsed unpeeled, & cubed
1 large green pepper, finely chopped
2 -3 plum tomatoes, chopped
1 stalk celery, finely sliced
Step Four
1 can coconut milk (398ml)
Step Five
2 tablespoons fresh lemon juice
1 tablespoon fresh cilantro, minced
1 tablespoon fresh parsley, minced

Preparation

STEP ONE: In a large pot over medium heat saute onions in melted butter until soft and translucent but not caramelized.
STEP TWO: Add seasonings to onions; continue to saute for 2 to 3 minutes till they are well incorporated.
STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.