I served this ayurvedic soup at my Spring Yoga weekend.
While I served it as an entree to the main, in an ayurvedic diet this would be dinner. They promote a larger, more hearty meal at lunch time and a lighter dinner, such as soup. This is because they believe that our agni, or digestive fire is strongest in the middle of the day when the sun is at it's highest. So this is the best time to eat foods that are heavier and harder to digest.
Mulligatawny Soup
1 tablespoon of ghee
1 brown onion, chopped
1 tablespoon of ground coriander
1 teaspoon of turmeric
1 teaspoon of sea salt
1 diced carrot
1 diced green capsicum
2 diced potatoes
1 diced tomato
4-5 cups of water
1.5 cups of chickpeas, soaked overnight and cooked
1 cup of shredded coconut
1.5 cups of coconut milk
Lemon wedges fresh coriander and salt and cracked pepper to serve.
Heat the ghee in a saucepan and fry onions until soft and golden.
Add the spices and stir.
Next add the tomato and let cook for a few minutes.
Boil the water in a kettle so it is ready.
Add the carrot, capsicum, potatoes and salt to the saucepan and cook for about 10 minutes. The vegetables will start to stick. When this happens add the just boiled water.
Bring to the boil and cook the soup for about 5 minutes or until the vegetables are cooked.
Add the shredded coconut, coconut milk and the chickpeas and cook for about 5 more minutes.
Transfer the soup to a food processor and blend until it is smooth.
Serve each bowl with a couple of wedges of lemon (lots of lemon juice is the key!), a handful of fresh coriander and salt & pepper.
