Ingredients
Scale
- 1 tablespoon butter or oil
- 1 small onion, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 1 apple, peeled and chopped
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 4 cups chicken or vegetable broth
- 1/4 cup white rice
- 1 cup cooked chicken, shredded (optional)
- 1/2 cup coconut milk or heavy cream
- Juice of half a lemon
- Fresh parsley or cilantro, for garnish
Instructions
- Melt butter in a large pot over medium heat. Add the onion, carrot, and celery. Cook for 5–6 minutes until softened.
- Add the garlic and cook for 1 more minute.
- Stir in the curry powder, cinnamon, nutmeg, salt, and pepper. Toast for 30 seconds until fragrant.
- Stir in the chopped apple and pour in the broth. Bring to a gentle boil.
- Add the rice, reduce the heat, and simmer uncovered for 20 minutes, until rice and vegetables are tender.
- Use an immersion blender to puree part of the soup for creaminess, or leave it chunky for a rustic style.
- Stir in the chicken (if using), coconut milk or cream, and lemon juice. Simmer for 5 more minutes.
- Ladle into bowls, garnish with parsley or cilantro, and serve hot with naan or crusty bread.
Notes
For a thicker soup, blend more of the mixture until your desired consistency is reached. Skip the chicken and use vegetable broth for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg