This Mulligatawny Soup recipe from the Moosewood Restaurant Favorites Cookbook is a mouthwatering vegan version perfect for the summer months.

Mulligatawny Soup
2 Tbsp vegetable oil
1.5 cups chopped onions
1 tsp salt
1 Tbsp grated or minced fresh ginger
2 tsp grated or minced fresh turmeric
2 tsp coriander powder
1/2 tsp red pepper flakes
4 cups water
1 cup diced carrots
1 cup diced potatoes
1 cup seeded and diced bell peppers
1 cup diced fresh tomatoes
1/2 cup cooked rice
1 cup unsweetened coconut milk
2 cups cooked shredded turkey
2 Tbsp lemon juice
3 Tbsp chopped fresh cilantro

1. Heat the oil in a large pot on low heat. Add onions and salt, and cook until the onions are softened, about 10 minutes.

2. Stir in the ginger, turmeric, coriander, pepper flakes, and cook briefly to combined the flavors.

3. Add the water, carrots, and potatoes. and heat to a boil. Reduce heat to a simmer, cover the pot and cook for 10 minutes.

4. Add the bell peppers, tomatoes, and cooked rice. Simmer for another 5 minutes, or until all of the vegetables are tender.

5. Stir in the coconut milk, shredded turkey, lemon juice, and cilantro. Return to a simmer and adjust the salt and lemon juice to taste.

6. Enjoy!