The key to a hearty soup is a lot of flavor, varied textures, and enough components to make a bowl satisfying, not sad. This recipe does just that. On top of a standard soup base of onions, garlic, and carrot, this soup adds fresh ginger, curry powder, and allspice for a uniquely tasty broth. Bright tomatoes, vibrant green lima beans and whole-grain brown rice mean that you won’t be hungry right after you eat. Curry powder can lose its flavor after a year or so, so taste a small amount before you start cooking.
2 yellow onions, roughly chopped
1 2-inch piece fresh ginger, peeled and roughly chopped
4 cloves garlic, peeled
2 medium carrots, roughly chopped
2 tablespoons vegetable oil, divided
2 tomatoes (about 8 oz.), chopped
2 teaspoons curry powder
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper, optional
8 cups vegetable or chicken stock
¼ cup brown rice
2 cups frozen peas, lima beans, or shelled edamame
Yogurt, Cilantro, and lime wedges, for serving
Sat fat 0.49g
How to Make It
Combine onion, ginger, garlic and carrots in a food processor and pulse until finely chopped.
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.
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.