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

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.

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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