Hands-On Time
20 Mins
Total Time
1 Hour
6 servings
Jennifer Causey

How to Make It

Step 1

Combine onion, ginger, garlic and carrots in a food processor and pulse until finely chopped.

Step 2

Heat 2 tablespoons oil in a large heavy-bottomed pot over medium high. Add onion mixture and cook, stirring often, until softened, about 4 minutes. Add tomatoes and cook until liquid has mostly evaporated, about 2 minutes. Add curry powder, allspice and cayenne if using and stir to combine. Add stock and brown rice and bring to a simmer. Simmer, uncovered, until rice is tender and liquid is slightly reduced, 30 to 35 minutes.

Step 3

Add peas and simmer until bright green and tender, about 2 minutes. Serve soup topped with yogurt and cilantro, with lime wedges on the side.

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