1/2 c Dried chick peas

1 md Onion, chopped

2 tb Ghee

1 Red chili, whole

1 pn Cayenne pepper

1 ts Turmeric

1 tb Coriander

4 c Stock

1 Salt to taste

1 md Caroot, chopped

1 lg Potato, cubed

1 Green bell pepper, chopped

1 Tomato, chopped

1/2 c Grated coconut

1 c Coconut milk

2 tb Lemon juice

2 ts Cilantro/parsley

Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve. There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas. Posted by Mark Satterly in Intercook