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Categories:
onion celery vegetable oil chili turmeric Coriander vegetable stock salt carrot potato red bell peppers tomatoes coconut coconut milk lemon juice cilantro
Viewed: 25 - Published at: 4 years agoIngredients
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 tablespoons vegetable oil (or traditionally, ghee)
- 1 small chili, seeded and chopped (or a pinch of cayenne)
- 1 teaspoon turmeric
- 1 tablespoon coriander
- 4 cups vegetable stock
- 1/2 teaspoon salt
- 1 medium carrot, chopped
- 1 large potato, cubed
- 1 red bell peppers or 1 green bell pepper, seeded and chopped
- 1 tomatoes, chopped
- 1/2 cup unsweetened grated coconut
- 1 cup coconut milk
- 2 tablespoons lemon juice or 2 tablespoons lime juice
- 2 teaspoons cilantro (optional)
Method
- In a soup pot, saute the onions in the ghee for 5 minutes.
- Add chili, turmeric and coriander.
- Saute for 2 to 3 minutes, stirring.
- Add the stock and the vegetables.
- Simmer for 10 to 15 minutes, until veggies are tender.
- Add the coconut, coconut milk and cook for a further 5 minutes.
- Remove from heat and let cool for a few minutes.
- Add lemon juice and cilantro.
- The longer this soup sits, the better its flavor.
- Re-heat gently before serving.
