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Curried Rice and Vegetable Soup
The inspiration for this simple, yet richly aromatic, flavorful—and colorful—soup comes from mulligatawny, the Anglo-Indian classic. If you wish to make the soup vegetarian, use vegetable broth in place of the chicken broth. Though this already is a substantial soup, you could stir in some shredded cooked chicken for an even heartier bowl.
4
Servings
40 minutes
20 minutes active
Ingredients
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2
tablespoons grapeseed or other neutral oil
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1
medium yellow onion, halved and thinly sliced
Directions
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01In a large saucepan over medium-high, heat the oil until shimmering. Stir in the onion, jalapeño and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the onion is softened and beginning to brown, 10 to 12 minutes.
