Vegetarian Mulligatawny Soup - cooking recipe

Ingredients

1 medium onion, chopped
1 stalk celery, chopped
2 tablespoons vegetable oil (or traditionally, ghee)
1 small chili, seeded and chopped (or a pinch of cayenne)
1 teaspoon turmeric
1 tablespoon coriander
4 cups vegetable stock
1/2 teaspoon salt
1 medium carrot, chopped
1 large potato, cubed
1 red bell peppers or 1 green bell pepper, seeded and chopped
1 tomatoes, chopped
1/2 cup unsweetened grated coconut
1 cup coconut milk
2 tablespoons lemon juice or 2 tablespoons lime juice
2 teaspoons cilantro (optional)

Preparation

In a soup pot, saute the onions in the ghee for 5 minutes.
Add chili, turmeric and coriander.
Saute for 2 to 3 minutes, stirring.
Add the stock and the vegetables.
Simmer for 10 to 15 minutes, until veggies are tender.
Add the coconut, coconut milk and cook for a further 5 minutes.
Remove from heat and let cool for a few minutes.
Add lemon juice and cilantro.
The longer this soup sits, the better its flavor.
Re-heat gently before serving.