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Mulligatawny Soup

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 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). Serves: several Preparation time: 15 minutes more Free recipe and All Free recipe

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