Mulligatawny Soup with Jasmine Rice

We still have some nippy days ahead I'm told. And here in the Northeast... snow is coming. That means only one thing. Time to make a simmering pot of homemade soup. And this one is vibrant, unexpected, deeee-licious. You won't find this in a can, darling.

The windswept sky is thick as felt this morning. The windows are rattling. Chickadees are hiding out in the side yard thicket. And I am still in my favorite Hannah Anderson jammies. 

I was craving mulligatawny that classic, well loved ever-evolving soup that sprang from Indian-Anglo tastes combining chicken, curry and apples. And as luck or fate or Plan B foresight would have it, I had enough ingredients on hand to make my own vegetarian version.

 
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 potage-- that's a fancy word for soup, as you, Well Informed Reader, already surely know. I just mention it in case you might think I'm getting snobby or elitist or uppity. 

 

Goddess forbid! Never.

Spoons Up,

Karina
xox

Mulligatawny Soup Recipe with Jasmine Rice

Recipe originally posted January 2010 by Karina Allrich.

This quick and easy gluten-free version of mulligatawny is vegetarian by default. I don't add the traditional chicken to my mulligatawny. For FODMAPs avoiding folks- yes, this has apples in it- I personally find I can tolerate apples in modest amounts when they are cooked. And the chopped red onion garnish is probably a no-no. As always-- follow your own gut on this.

Ingredients:

1 tablespoon avocado or coconut oil
1 tablespoon gluten-free red curry paste or curry powder, to taste
1 medium red onion, peeled, diced (omit for FODMAPs friendly)
3 cloves garlic, minced (omit if you need to)
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

If Desired:

Finely diced red onion, apple, or chopped fresh cilantro, for garnish (omit FODMAP triggers as necessary)

You'll also need:

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

Instructions:

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.

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.

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.

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.

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

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.

Serve the mulligatawny with a garnish of diced red onion, apple or cilantro. Add a spoonful of rice to the center of each soup bowl.

Serves 4.

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Recipe Source: glutenfreegoddessrecipes.com

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