This Mulligatawny Blender Soup with Jasmine Rice Recipe brings you the taste of incredible India. If you love spice, rush to your kitchens and create this culinary treat.
Mulligatawny– such a fancy word. Let’s break it down a bit. It’s a curry-flavored soup from the Tamil-speaking South of India. The word is the transliteration of “Milagu thanni”, which means “pepper water”.
It’s usually turmeric-yellow colored with meats and thickened with the jasmine rice. It was popular in India in the 1900s. The British adopted this soup to include meats. Well, India has the highest rate of vegetarians all over the world. We can totally learn from them about cooking up delightful, meatless meals.
This Mulligatawny Blender Soup with Jasmine Rice Recipe is indeed a lighter and healthier option that you’d want to savor.
With a lot of nutritious veggies, antioxidant-yielding spices, and with the presence of carbohydrate-rich jasmine rice, this will pass for a light meal. The explosion of flavors is as interesting as the nomenclature and history!
Kids love pleasant intense flavors. So they’ll take this in. More so, this is something new you could bring to your table!
And, as the name speaks for itself, this Mulligatawny Blender Soup with Jasmine Rice Recipe calls for a blender. If your blender features a heating capacity, it’ll save you a lot of time preparing, cooking, and of course, cleaning up, as you’ll only need this piece of equipment to whip this up. Otherwise, you can use a regular blender along with your chosen cookware.
If you’re curious or interested in blenders with heating capacity, this blender buying guide absolutely helps! Happy blending!
Mulligatawny Blender Soup with Jasmine Rice
Equipment
- blender
Ingredients
- 1 tablespoon avocado oil
- 1 tablespoon gluten-free red curry paste or curry powder
- 1 medium red onion peeled, diced
- 3 cloves garlic minced
- 3 medium carrots peeled and diced
- 1 cup cauliflower florets
- ¼ small cabbage
- 2 stalks celery chopped
- 2 medium apples peeled, cored, and diced
- 1 medium sweet potato peeled and diced
- 1 quart homemade, unsalted vegetable broth
- 1 cup coconut milk
- Juice from 1 or 2 medium limes
- 1 teaspoon raw organic agave nectar or organic raw sugar
- Sea salt and fresh ground pepper to taste
- 14 ounces chickpeas rinsed, soaked overnight, boiled, and drained
- 1 cup cooked jasmine rice
- Finely diced red onion, apple, or chopped fresh cilantro for garnish
Instructions
Recommended: Using a blender with heating capacity
- Add avocado oil into the blender, press “Cook” then “Medium.” Add curry paste or powder and pulse just to blend and season the oil. Add in onions, garlic, carrots, cauliflower, cabbage, celery, apples, and sweet potato. Cook for about 5 to 7 minutes then add vegetable broth.
- Change the heat to “low” and simmer the soup for about 20 to 30 minutes, or until the vegetables are tender. Pulse until smooth and well-blended.
- Add in coconut milk. Pulse a few more times and season with lime juice, agave, salt, and pepper, to taste.
- Stir in chickpeas and keep the heat on “low” until service.
- Transfer to serving bowls, top each one with a quarter cup of jasmine rice, and garnish with finely diced red onion, apples, and/or chopped cilantro. Serve and enjoy!
Using stovetop and blender without heating capacity
- Heat avocado oil in a medium-sized pot set over medium-high heat. Add in the curry paste or powder and stir. Then, add in onions, garlic, carrots, cauliflower, cabbage, celery, apples, and sweet potato. Stir and cook until softened, about 5 to 7 minutes then add vegetable broth.
- Cover the pot and simmer the soup, stirring occasionally, for about 20 to 30 minutes, or until the vegetables are tender.
- Add in coconut milk and season with lime juice, agave, salt, and pepper, to taste.
- Remove from heat and cool the mixture down to room temperature before transferring to a blender (see notes) and pulsing until well-blended.
- Return the purée to the pot, stir in the drained chickpeas, and heat over low heat until service.
- Transfer to serving bowls, top each one with a quarter cup of jasmine rice, and garnish with finely diced red onion, apples, and/or chopped cilantro. Serve and enjoy!
Notes
- If you’re using a blender without heating capacity, make sure that it doesn’t get filled more than halfway because it can make the mixture climb up thereby causing the blender’s lid to pop off. Thus, you may need to either do the puréeing in batches or cool down the mixture to room temperature before filling the blender completely, puréeing the soup, and warming it up once more.
- Feel free to add more broth to thin out the soup. Contrastingly, simmer the soup more to thicken it up. Or, if you prefer a little more texture, you may also purée only half the soup.
Nutrition
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