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Mulligatawny Soup




Source of Recipe


Studio 5
Mulligatawny Soup

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/135/2012/01/11/07/07/0e8ba4ddf3a3d7a9dfab3f96bb26d405.fqeqdlwbcxendqkpnvfd.jpg


Ingredients

¼ cup coconut oil
2 large onions
2 cups carrots, diced very small
2 cups celery, chopped very small
4 cups cooked brown basmati rice
2 cans coconut milk
4 Tbsp. chicken bullion powder
4 cups water
2 tsp. curry powder
2 tsp. turmeric
1 inch ginger, grated
2 Tbsp. arrowroot powder
Fresh ground black pepper
1 bunch fresh cilantro

Optional Ingredients for a Heartier Soup
1 cup cooked lentils (add with rice)
3 cloves garlic, crushed (add with ginger and spices)
1 cup diced potatoes (add in with the carrots and celery)
1 cup diced red bell peppers (add in with the carrots and celery)
1 cup diced zucchini
1 cup diced apple
extra water to achieve desired consistency

Directions

Melt ¼ cup coconut oil in large stockpot. Sauté onions until slightly browned. Add carrots and celery and sauté 5 more minutes until vegetables are tender. Add curry powder (2 tsp. for mild curry, more for spicier curry), ginger, and turmeric. Heat for 5 more minutes and add the arrowroot powder. Toss to coat vegetables. Add coconut milk. Mix water and bullion together and add to pot with rice. Stir and simmer soup for 15 minutes. Dish into serving bowls and garnish with freshly ground black pepper and fresh chopped cilantro just before serving. Serve with salad and vegetables.