| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Indian |
Soup, Indian |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Onions; chopped |
| 1 |
|
Celery stalk; chopped |
| 2 |
tb |
Vegetable oil; or ghee |
| 1 |
sm |
Chili pepper; seeded and chopped |
|
|
Or |
| 1 |
pn |
Cayenne; to taste |
| 1 |
ts |
Turmeric |
| 1 |
tb |
Coriander seed; ground |
| 4 |
c |
Water; or vegetable stock |
| 1/2 |
ts |
Salt |
| 1 |
md |
Carrot; chopped |
| 1 |
lg |
Potato; cut into small cubes |
| 1 |
md |
Red and green bell peppers; seeded and chopped |
| 1 |
|
Tomato; chopped |
| 1/2 |
c |
Coconut meat; unsweetened, grated |
| 1 |
c |
Coconut milk |
| 3 |
tb |
Lemon juice; or lime juice |
| 2 |
ts |
Fresh cilantro; chopped (optional) |
INSTRUCTIONS
In a medium soup pot, saute the onions and celery in the oil or ghee. When
the onions are becoming translucent, add the chile, turmeric, and ground
coriander. Saute for a minute, stirring to prevent the spices from burning.
Add the water or stock, salt, carrot, and potato. Bring to a boil, then
reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.
Add the pepper, tomato, grated coconut, and coconut milk. Simmer gently for
another 10 minutes or until the vegetables are tender. Then add the lemon
or lime juice and cilantro. Adjust the seasonings.
Serve at once or, even better, let it sit for an hour or so to bring out
the flavors and then reheat gently and serve.
Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster
Posted to EAT-L Digest 30 Sep 96
Date: Tue, 1 Oct 1996 13:14:39 -0400
From: "John M. Nardo M.D." <jnardo@ONRAMP.NET>
NOTES : Indian cooks created this soup to suit British taste. Suit your own
taste with this version -- just the right amount of spice prepares you for
fiery things to come!
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