Vegetarian Mulligatawny - (Anglo-Indian)

Vegetarian Mulligatawny - (Anglo-Indian)

 

Paste:

12 inch piece fresh ginger, minced

1 white onion, minced

4 garlic cloves, minced

1 to 2 whole small fresh green chile, (serrano, jalapeño, etc.)

2 tablespoons curry powder

2 teaspoons tumeric

2 teaspoons cumin

4 tablespoons oil

 

Soup Base:

4 cups vegetable stock

4 stalks celery, chopped small

2 carrots, chopped small

2/3 cup yellow split peas

4 potatoes, cubed

2 bay leaves

1 white onion, chopped small

1 cup cilantro, loosely packed

4 tablespoons lemon juice

1 cup yoghurt

salt to taste

ground black pepper to taste

 

Garnishes:

Finely sliced lemon slices

Minced Cilantro

 

In a large pot, add all the "paste" ingredients and cook slowly over low heat until the onions are wilted and translucent. If the paste seems dry, you can add a little extra oil. 

 

Pour in the stock and add all the rest of the soup ingredients. Bring to a boil, reduce heat, and cook for 30 minutes. 

 

When ready to serve, stir in the yogurt. Salt and pepper to taste.

 

Ladle into bowls, topping each with a thin slice of lemon and minced cilantro sprinkled on top.

 

Serve hot.

Makes 4 to 6 servings.