INGREDIENTS

INSTRUCTIONS

Some of you may remember that I've been looking for a ff vegan recipe for
Mulligatawny Soup. Well, I just found a recipe in the "Sundays at
Moosewood" cookbook for it which is not ff but definitely can be adapted.
This cookbook has lots of wonderful and unusual flavors in its recipes. The
only problem I had adapting this recipe is that it calls for grated coconut
and coconut milk to be added towards the end and they are both full of fat.
I just omitted them entirely. But I'm thinking I could try a little coconut
extract to get that flavor. Anyway here's the recipe, with my adaptations:
In a medium soup pot, saute the onions and celery in a little broth or
water. 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 for 10 minutes.
Add the pepper, tomato, and coconut extract if you have some. (Recipe calls
for 1/2 cup grated coconut and 1 cup coconut milk, so if you want to add
something equivalent like 1 cup soy milk with coconut flavor? I didnt and
it turned out fine.) 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.
Posted to fatfree digest V97 #016 by "Zoe Sodja"
<zoe_sodja@macmail.ucsc.edu> on 1997, .

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