1/3 cup vegetable oil or ghee

8 chopped onions
2 Tbsp grated ginger root

8 stalks celery, chopped
8 carrot, chopped
8 large potato, cubed
2 chili peppers, seeded and chopped, or pinch of cayenne
1 tablespoon turmeric
1 tablespoon ground coriander
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp clove


6 bell peppers, chopped
#10 can garbanzos
8 tomatoes, chopped
2 cups finely grated coconut
3 cans coconut milk
1/2 cup lemon or lime juice
1 bunch chopped fresh cilantro

Sauté the onions and ginger root in the oil or ghee. When the onions are becoming translucent, add the carrots, celery, and potatoes. Add the chili pepper, turmeric, cumin, cinnamon, cardamom, and coriander. Sauté for about 5 minutes, stirring to prevent the spices from burning.

Add water to cover vegetables. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables until they begin to get tender. Add peppers, tomatoes, grated coconut, and coconut milk. Simmer gently another 10 minutes, then add the lemon or lime juice and cilantro. Adjust the seasonings.


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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