Vegetable Mulligatawny Soup Recipe

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1 1/4 teaspoons salt, or to taste

1 1/2 tablespoons chickpea flour

1 tablespoon peeled and finely chopped fresh ginger

Lime wedges for serving

1 teaspoon whole cumin seeds

1 medium onion, coarsely chopped

2 small potatoes (8 ounces), peeled and diced

12 fresh curry leaves or 8 fresh basil leaves

2 tablespoons whole coriander seeds

1 (14-ounce) can coconut milk

2 garlic cloves, peeled and coarsely chopped

1 teaspoon whole black peppercorns

2 medium carrots, peeled and sliced

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne

4 to 5 cups vegetable stock (bouillon cubes may be used here)

2 small turnips (8 ounces), peeled and diced

1/2 teaspoon whole fennel seeds

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