Mulligatawny Soup Recipe with Jasmine Rice
http://glutenfreegoddess.blogspot.com/2010/01/mulligatawny-soup-wi...
- Add a spoonful of rice to the soup as you eat it. Delicious!
- 1 tablespoon olive oil
- 1 tablespoon Thai Kitchen Green or Red Curry Paste, or GF 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
- 1 pot of cooked jasmine rice
- Produce
- Apples, medium (2)
- Carrots, medium (6)
- Celery (2 stalks)
- Chick peas (1 14-oz. can)
- Garlic (3 cloves)
- Limes, Juice from medium (1)
- Red onion, medium (1)
- Red onion (1)
- Sweet potato, medium (1)
- Canned Goods
- Coconut milk (1 cup)
- Vegetable broth, light (1 quart)
- Cooking & Baking
- Agave nectar or organic raw sugar, raw organic (1 teaspoon)
- Olive oil (1 tablespoon)
- Sea salt and fresh ground pepper (1)
- Pasta & Grains
- Pot of cooked jasmine rice (1)
- Thai kitchen green or red curry paste (1 tablespoon)
- Other
- Add a spoonful of rice to the soup as you eat it. Delicious!
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Published January 18, 2010 (3 years ago).
2 people saved this recipe.
