This is Karina’s recipe over at Gluten-Free Goddess (she actually has two versions, which I combined just slightly. The other version also has 2 cups of shredded cabbage and more liquid.). She adds jasmine rice and garbanzo beans and diced red onion to her soup. I’m going to ladle it over brown rice with chicken one night and garbanzo beans the next. One commenter on her blog said she subbed butternut squash for the cauliflower, which I think is a nice twist. Or perhaps you could use both?
1 tablespoon olive or avocado oil
1 tablespoon Thai Kitchen Green or Red Curry Paste, or GF curry powder, to taste
1 medium red onion, peeled, diced
4 cloves garlic, minced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 stalks celery, chopped
2 medium apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
1 quart light vegetable broth
1 cup coconut milk
Juice from 1 or 2 medium limes, as needed
1 teaspoon raw organic agave nectar or organic raw sugar
Sea salt and fresh ground pepper, to taste
1 14-oz. can chick peas, rinsed and drained
Finely diced red onion, apple, or chopped fresh cilantro, for garnish
You’ll also need:
1 pot of cooked jasmine rice
Heat the olive oil over medium high heat in a medium size soup pot. Add the curry paste and stir briefly to season the oil. Add in the onion, garlic, carrots, celery, apples and sweet potato; stir and cook until softened, about 7 minutes.
Stir in the vegetable broth. Bring to a high simmer and then cover the pot; reduce the heat and simmer the soup, stirring occasionally, until the vegetables are tender, about 20 to 30 minutes.
Add the coconut milk, a squeeze of lime juice and a touch of agave or raw sugar. Stir with love. Taste for seasoning adjustments. Could it use more lime to tart it up a bit? A little salt and pepper?
Adjust the seasonings to your liking. Heat through gently; don’t boil.
Puree the soup with a handheld immersion blender (you could also puree in small batches, covered tightly, in a blender or a food processor; hold the lid on, though as hot soup sputters and expands when it is blended). Return the puree to the soup pot.
Stir in the drained chick peas. Heat through on low heat until serving.
Note: If you prefer a little more texture, you can also puree only half the soup- or mash it lightly with a potato masher until you have the consistency you desire. Then add the chick peas and warm through.
Serve the mulligatawny with a garnish of diced red onion, apple or cilantro. Offer a side of hot cooked jasmine rice.
Add a spoonful of rice to the soup as you eat it. Delicious!
Read more: http://glutenfreegoddess.blogspot.com/2010/01/mulligatawny-soup-with-jasmine-rice.html#ixzz1BQ0c7oXD