Mulligatawny Soup Recipe by Daniel

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Ingredients

2 tbsp canola oil
1 tsp cumin seeds
1/4 cup onion, diced
1 crushed garlic clove
1/4 cup red pepper, chopped
1 cup tomato sauce
4 cups water
1/4 cup chopped basil
1 tsp lemon juice
1/2 tsp cayenne pepper
1/2 tsp curry powder
salt and pepper to taste
1-1/2 cups milk
1/2 cup cream
2 tsp sugar
Add garlic, red peppers, and tomato sauce stirring continuously.
Add water, basil, lemon juice, cayenne pepper, curry powder, salt and pepper, and bring to a boil.
Reduce to medium and cook, covered for 30 minutes, or until vegetables are tender.
Transfer mixture to a blender.
Add milk and puree the mixture.
Return soup to the pot and stir in cream and sugar.
Phase 2
2 tbsp canola oil
1/4 cup tomato sauce
1/4 cup water
1 bay leaf
1 potato, peeled and diced
1 carrot, peeled and diced
1 stalk celery, diced
1/4 cup eggplant, peeled and diced
1/4 cup green peas
salt and pepper to taste