Mulligatawny Spicy Soup

1 1/2 cups chopped onion
1 celery stalk, chopped
1 small chilli, seeded and chopped (or a pinch of cayenne, to taste)
1 tsp. turmeric
1 Tbsp. ground coriander seeds
4 cups water or stock
1 cup soy milk
1/2 tsp. salt
1 medium carrot, chopped
1 large potato, cut into small cubes
1 medium red or green bell pepper, chopped
1 firm tomato
1/2 tsp. coconut extract (optional)
2-4 Tbsp. fresh lemon or lime juice
2 tsp. chopped fresh cilantro (optional)

• In a medium soup pot, sauté the onions and celery in a little broth or water.
• When the onions are translucent, add the chilli, turmeric and ground coriander. Sauté for a minute, stirring to prevent the spices from burning. Add the water or stock, soy milk, salt, carrot and potato. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
• Add the pepper, tomato and coconut extract. Simmer gently for another 10 minutes or until the vegetables are tender.
• Then add the lemon or lime juice and cilantro. Serve at once or let sit for an hour or so to bring out the flavors and then reheat gently and serve.

Makes 6 servings