Curried Rice and Vegetable Soup

This mulligatawny-inspired veggie soup utilizes the powerful trifecta of aromatic curry powder, coconut milk, and jalapeño heat.

Makes
4 servings
Cook Time
40 minutes
Active time plus cooling
20 minutes active
Rating
2

The inspiration for this simple, yet richly aromatic, flavorful—and colorful—soup comes from mulligatawny, the Anglo-Indian classic. If you wish to make the soup vegetarian, use vegetable broth in place of the chicken broth. Though this already is a substantial soup, you could stir in some shredded cooked chicken for an even heartier bowl.

Ingredients

2
tablespoons grapeseed or other neutral oil
1
medium yellow onion, halved and thinly sliced
1
jalapeño chili, stemmed, seeded and chopped
Kosher salt and ground black pepper
4
teaspoons curry powder
14½
ounce can diced tomatoes, drained *OR* 2 medium ripe tomatoes, cored and chopped
1
pound sweet potato, peeled and cut into ½-inch cubes OR 3 medium carrots, peeled, halved lengthwise and cut into ¼-inch pieces
6
cups low-sodium chicken broth
½
cup long-grain white rice
½
cup coconut milk
Optional garnish: Chopped fresh cilantro OR lemon (or lime) wedges OR both

Step 1

In a large saucepan over medium-high, heat the oil until shimmering. Stir in the onion, jalapeño and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the onion is softened and beginning to brown, 10 to 12 minutes.

Step 2

Add the curry powder and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, sweet potato and broth. Cover and bring to a boil over medium-high, scraping up any browned bits. Stir in the rice, then reduce to medium, cover partially and simmer, stirring occasionally, until the rice and vegetables are tender, 18 to 20 minutes.

Step 3

Add the coconut milk and cook, stirring, until heated through, about 3 minutes. Off heat, taste and season with salt and pepper.