Sri Lankan Style Curried Mixed-Bean Soup

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3 cups dried, mixed beans
8 cups water (approximately)
1 medium onion, peeled
8 garlic cloves
2 carrots
1/2 tsp. fennel seed
2/3 cup shredded, unsweetened coconut
1 6-oz. can tomato paste
1 tsp. cumin
2 tsp. ground coriander seed
1/2 tsp. fenugreek
1/2 tsp. ground mustard seed
1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cardamom
1/2 tsp. cloves
1/2 tsp. cayenne pepper
Chopped parsley (optional), for garnish

• Thoroughly wash and clean the mixed beans and place them in a slow cooker, set on medium heat, with 6 cups of boiling water. Cook overnight or for about 8 hours.
• Place the onion, garlic, carrots, fennel seed, coconut and _ cup of cold water in a blender and blend at high speed until smooth. Add the onion mixture to the slow cooker and set the heat to ‘high’. Rinse out the blender with another _ cup of water and add this to the slow cooker. Add the remaining ingredients and mix thoroughly. Cook for another 4 or more hours, stirring occasionally. Add extra water, if needed, to reach the desired consistency.
Garnish the soup with chopped parsley, if desired.

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 Ingrid E. Newkirk

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