Mulligatawny Soup 4 servings As a child growing up in the UK brown Windsor and Mulligatawny soup were very much part of my culinary experiences. This morning I woke up craving Mulligatawny soup . I am not sure why, as I haven’t had any for at least 25 years ! But this spice scented soup is simple to make and you adapt it to be vegetarian or vegan. I made mine with a chicken stock today because I had some in the freezer. The smell when cooking gently wafted me back the earliest memories of my culinary adventures in my childhood . You need. 1/2 table spoon coconut oil 2 onions finely chopped 3 cloves garlic finely chopped 1/2 inch ginger peeled and finely chopped 1 teaspoon each of Good quality dried curry powder, cumin, and coriander 1/4 teaspoon chili powder 1/2 teaspoon sea salt and fresh ground black pepper 2 potatoes peeled and chopped 1 sweet potato peeled and chopped 2 carrots peeled and chopped 1 zucchini peeled and chopped 1 lite