Mulligatawny Soup with Jasmine Rice

As luck or fate or Plan B foresight would have it, I had enough ingredients on hand to make my favorite soup for lunch today.

Inspired by my go-to mulligatawny style soup recipes, I thought I'd skip the cabbage and cauliflower I sometimes use, and upped the carrots to make a bright, fresh tasting- dare I say- healthy happy bowl of warmth and comfort. A scoop of fragrant jasmine rice makes it a true meal. This quick and easy version of mulligatawny is vegetarian by default- I don't add the traditional chicken to my mulligatawny. But if you'd prefer to add some, we suggest using free range and organically raised.

Mulligatawny Soup with Jasmine Rice


1 tablespoon avocado oil
1 tablespoon gluten-free red curry paste or curry powder, to taste
1 medium red onion, peeled, diced
3 cloves garlic, minced
6 medium carrots, peeled and diced
2 stalks celery, chopped
2 medium apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
1 quart light vegetable broth
1 cup coconut milk
Juice from 1 or 2 medium limes, as needed
1 teaspoon raw organic agave nectar or organic raw sugar
Sea salt and fresh ground pepper, to taste
1 14-oz. can chick peas, rinsed and drained
Finely diced red onion, apple, or chopped fresh cilantro, for garnish

You'll also need:

Cooked jasmine rice (1/2 cup for each person)


1. Heat the oil over medium high heat in a medium size soup pot. Add the curry paste and stir briefly to season the oil. Add in the onion, garlic, carrots, celery, apples and sweet potato; stir and cook until softened, about 7 minutes.

2. Stir in the vegetable broth. Bring to a high simmer and then cover the pot; reduce the heat and simmer the soup, stirring occasionally, until the vegetables are tender, about 20 to 30 minutes.

3. Add the coconut milk, a squeeze of lime juice and a touch of agave or raw sugar. Stir with love. Taste for seasoning adjustments. Could it use more lime to tart it up a bit? A little salt and pepper? Adjust the seasonings to your liking. Heat through gently; don't boil.

4. Puree the soup with a handheld immersion blender (you could also puree in small batches, covered tightly, in a blender or a food processor; hold the lid on, though as hot soup sputters and expands when it is blended). Return the puree to the soup pot.

5. Stir in the chick peas. Heat through on low heat until serving.

6. Add a spoonful of rice to the center of each soup bowl. Spoon in the mulligatawny. Garnish with diced red onion, apple or cilantro.

Additional Info:

Note: If you prefer a little more texture, you can also puree only half the soup- or mash it lightly with a potato masher until you have the consistency you desire. Then add the chick peas and warm through.

Serves 4.

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