Vegan Curry Rice Soup Inspired by Mulligatawny
Course: SoupsCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
50
minutesDrift into a calm and cozy atmosphere as I prepare a warm and comforting vegan curry rice soup inspired by traditional Mulligatawny soup.
Ingredients
2 shallots, peeled and chopped
70g celery, chopped
350g carrot, peeled and chopped
4 garlic cloves, peeled and smashed
10g ginger, peeled and chopped
2 tbsp mild curry powder
1 tsp cayenne chilli powder
1 tsp tomato purée
1L water
20g coconut cream
120g basmati rice
Rapeseed oil
Sea salt flakes
Ground black pepper
Fresh coriander, chopped (for garnish)
Directions
- Heat a little rapeseed oil in a pot over medium heat. Add the shallot, garlic, ginger, celery, and carrot. Fry until fragrant.
- Stir in the curry powder and cayenne until fragrant (be careful not to burn). Add the water, stir, and bring to a boil.
- Reduce heat, cover, and simmer for about 40 minutes. Stir in the tomato purée and coconut cream until dissolved.
- Blend the soup with a stick blender or food processor until smooth. Set aside.
- In a sauté pan, lightly toast the basmati rice until golden. Add the curry soup and stir. Simmer for about 20 minutes, stirring often, until the rice is cooked.
- Season with sea salt and black pepper to taste. Serve garnished with fresh chopped coriander.
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