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

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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