Mullingatawny Soup/ Milagu Thanni

Ingredients:
For The Spice Powder:
Pepper-1 tsp
Coriander Seeds-2 tbs
Cumin Seeds-1 tsp
Fennel-1/2 tsp
Red Chilly-4-5
Turmeric Powder-1/2 tsp

For The Soup:
Oil/ Butter-1 tbs
Carrot-1
Cabbage-1/2 cup
Onion-1
Tomato-1
Potato-1
Turnip-1 small
Radish-1 small
Garlic-3 pods
Ginger-a small piece
Besan/ Gram Flour-1 1/2 tbs
Coconut Milk-1 1/2 cups
Water/ Vegetable Stock-4-5 cups
Salt-to taste

Procedure:
1. Dry roast all the ingredients given for the spice powder until aromatic.
2. Grind to a fine powder. Keep it aside.
3. Heat oil/ butter in a heavy bottomed pan.
4. Saute onions until golden.
5. Add garlic and cabbage and saute for a minute.
6. Add all the chopped vegetables and saute for 2 minutes.
7. Mix besan with 1/4 cup of water.
8. Add this paste, spice powder and 4 cups of water to the vegetables.
9. Once it starts boiling, switch flame to low and let it cook until thew vegetables are tender.
10. With a hand blender, blend the soup to a smooth puree.
11. IF you want the soup to be thick and creamy, you can proceed to next step but if you like it thinner then pass the soup through a sieve.
12. In a pan add the soup along with coconut milk and salt and heat it.
13. When the soup starts boiling, remove from flame and serve hot along with an appetizer and bread sticks.