Vegetarian Mulligatawny Soup (& Cure For What Ails Yah!)

• Step One
• 1 large sweet onion, finely chopped
• 2 tablespoons butter
• Step Two
• 1/4 teaspoon cayenne
• 1/4 teaspoon kosher salt
• 1 whole dried chili
• 1 teaspoon turmeric
• 1 tablespoon coriander
• Step Three
• 4 cups vegetable stock (store bought is ok)
• 1 large carrot, finely sliced
• 1 large new potato, rinsed unpeeled, & cubed
• 1 large green pepper, finely chopped
• 2 -3 plum tomatoes, chopped
• 1 stalk celery, finely sliced
• Step Four
• 1 can coconut milk (398ml)
• Step Five
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh cilantro, minced
• 1 tablespoon fresh parsley, minced

1. STEP ONE: In a large pot over medium heat saute onions in melted butter until soft and translucent but not caramelized.
2. STEP TWO: Add seasonings to onions; continue to saute for 2 to 3 minutes till they are well incorporated.
3. STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
4. STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
5. STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
6. STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.

sweet onion, butter, cayenne, kosher salt, dried chili, turmeric, coriander, three, vegetable stock, carrot, new potato, green pepper, tomatoes, celery, four, coconut milk, lemon juice, fresh cilantro, fresh parsley

Taken from www.food.com/recipe/vegetarian-mulligatawny-soup-cure-for-what-ails-yah-157762 (may not work)