Veggie Recipe For the Week

This soup is great ... I made it last week - I doubled everything except the coconut milk and it was fantastic. I also didn't have coriander seed - I will try and have that next time - but without that it was still wonderful :) The next time I try it, I am going to just use water instead of vegetable broth because of the sodium ... I couldn't find a veggie broth low enough in sodium.
Let me know what you think when you make it .... but I know you will love it!!

Mulligatawny Soup

2 teaspoons canola oil

2 carrots, peeled and sliced

2 onions chopped

1 celery stalk, chopped

3 quarter-size slices peeled fresh ginger

3 cloves garlic, minced

5 teaspoons curry powder

½ teaspoon coriander seeds

6 cups low-sodium, fat free veggie broth

1 medium baking potato (peeled and coarsely chopped)

¾ cup light coconut milk

2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro

1. Heat a large pot over medium-high heat. Swirl in the oil, then add the carrots, onions, celery, ginger and garlic.

Cook until vegetables are softened, 4-5 minutes. Stir in the curry powder and coriander; cook 1 minute. Add the veggie broth and potato. Bring to a boil, cover and reduce heat to medium-low. Simmer until vegetables are tender, 25 minutes. Remove from heat and cool 10 minutes.

2. Puree the soup in batches in a blender or food processor. Return soup to the pot, and add the coconut milk and lime juice. Simmer gently over medium-low heat until hot, 8-10 minutes longer. Remove from the heat and stir in the cilantro

Enjoy!!

Mare