Mulligatawny Blender Soup with Jasmine Rice

An Indian-inspired, rich, curry-spiced soup that will surely make your mouth water! It features a great combination of fruits and vegetables, which is highly nutritious and beneficial even for kids. Best of all, it’s vegetarian, vegan, and gluten-free– a perfect dinner meal to warm you up on those cold nights!

Course Soup

Cuisine Indian

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings servings

Calories 269kcal

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