Mulligatawny Soup

• 1/2 cup chickpeas (garbanzo beans) dried
• 1 medium onions chopped
• 2 tablespoons ghee (clarified butter)
• 1 each red chili peppers whole
• 1 pinch cayenne pepper
• 1 teaspoon turmeric
• 1 tablespoon coriander
• 4 cups stock
• 1 x salt to taste
• 1 medium carrots chopped
• 1 large potatoes cubed
• 1 each green bell peppers chopped
• 1 each tomatoes chopped
• 1/2 cup coconut grated
• 1 cup coconut milk
• 2 tablespoons lemon juice
• 2 teaspoons cilantro

1. Soak, rinse and cook chick peas.
2. Cook for 45 to 60 minutes until soft, depending on age of the peas.
3. In a soup pot, saute the onions in the ghee for 5 minutes.
4. Add chili, cayenne, turmeric andamp; coriander.
5. Saute for 2 to 3 minutes, stirring.
6. Add the stock and the vegetables.
7. Simmer for 10 to 15 minutes.
8. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes.
9. Remove from heat and let cool for a few minutes.
10. Blend well.
11. Return to pot and add lemon juice and cilantro.
12. The longer this soup sits, the better its flavour.
13. Re-heat gently and serve.

chickpeas, onions, ghee, red chili peppers, cayenne pepper, turmeric, coriander, stock, salt, carrots, potatoes, green bell peppers, tomatoes, coconut grated, coconut milk, lemon juice, cilantro

Taken from recipeland.com/recipe/v/mulligatawny-soup-43879 (may not work)