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Mulligatawny Soup

Mulligatawny Soup

Ingredients
 

  • 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
 
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Preparation
 


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 saut 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).


 

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