This soup is so amazingly awesomely delicious that you will decide to invite friends over to help you eat the giant pot of soup and then silently cry that you won't have enough leftovers to eat for breakfast.
* Be wary of growing feelings of resentment when your friends get seconds.
* Do not steal the pot and elope to Mexico. No one will understand your love.
Mulligatawny Soup (vegan version)
1 yellow onion, chopped
6 stalks celery, chopped
6 carrot, diced
1/4 cup peanut oil
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
8 cups vegetable broth (or Not Chik'n Broth)
1/2 cup applesauce
1/2 cup rice (jasmine rice is good)
1 can coconut milk
salt to taste
ground black pepper to taste
1 pinch dried thyme
Jazz it up with extra pinches of cumin, coriander, ground red pepper, and more curry powder.
Saute onions, celery, carrot, and oil in a large soup pot. Add flour and curry, and cook 5 more minutes. Add stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add applesauce, rice, coconut milk, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.