Mulligatawny Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 2 tablespoon vegan margarine
- 2 onions, peeled and chopped
- 3 carrots, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 tablespoon fresh ginger
- 1 teaspoon ground turmeric
- 1 cup toovar dal (dried yellow split peas)
- 2 cans diced tomatoes
- 4 teaspoon curry powder
- 1/2 teaspoon freshly ground black pepper
- 10 cups water
- 1 can thick coconut milk
- salt to taste
- 4 tablespoon finely chopped fresh cilantro
Directions:
In a fine sieve, pick over the dal and
rinse thoroughly. In a small stockpot,
heat the margarine. Add the onions,
garlic, ginger, turmeric, and carrot,
and sauté for 2 to 3 minutes. Add the
dal, water, chopped tomatoes, curry
powder, and pepper. Simmer over medium
heat for 35 minutes, until the split
peas are soft. Cool. In a food
processor fitted with a steel blade, or
a blender, puree the split pea mixture.
Strain the soup through a sieve into
the saucepan. Add the coconut milk,
salt, and cilantro. Gently simmer for 5
minutes. Serve hot (over cooked basmati
rice if desired).
Serves: several
Preparation time: 15 minutes
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