Miso Mulligatawny Soup

• 3 cups water
• 2 tablespoons fresh miso (or 2-16 oz envelopes dry miso)
• 2 green onions, minced fine
• 12 teaspoon sesame oil (I used toasted)
• 6 cups miso soup
• 2 onions, chopped
• 2 red potatoes, diced
• 2 carrots, diced
• 2 tomatoes, diced (I used roma)
• 2 stalks celery, chopped
• 1 green bell pepper, chopped (I used a yellow one)
• 14 cup fresh cilantro (fresh chopped)
• 2 tablespoons fresh lime juice (or the juice of one lime)
• 1 tablespoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon red pepper flakes (crushed)
• salt and pepper

1. For the Miso Soup:.
2. Combine all the ingredients in a slow cooker and stir to mix well.
3. Cook on low for 6-8 hours.
4. For The Miso Mulligatawny Soup:.
5. Combine all the ingredients in a slow cooker, adding salt and pepper to taste.
6. Cook on low for 6-8 hours.
7. Bon Appetit!

water, fresh miso, green onions, sesame oil, miso soup, onions, red potatoes, carrots, tomatoes, stalks celery, green bell pepper, fresh cilantro, lime juice, turmeric, ground coriander, red pepper, salt

Taken from www.food.com/recipe/miso-mulligatawny-soup-279035 (may not work)