This fire water soup is actually tame, tasty, and with good-for-you nutrition
Ingredients
3/4cuppotatoes(peeled and finely diced)
1-1/4cupscarrots(divided use)
1/2cupcelery stalks(diced or chopped fine)
1/2cupsweet (white) onion(diced fine)
3-1/2cupschicken stock(low fat, low sodium)
1-1/2teaspoonscurry powder
`pinchFine Pink Salt
1teaspoonfreshly ground black pepper
1pinchthyme
1/2cupcooked chicken breast(diced, chopped or shredded)
1/2cupgreen apple(finely diced)
1/2teaspoonminced lemon zest(yellow part only)
1/3cupcooked white rice
Red Pepper, Chopped Cilantro or Ground Cinnamon for garnish- optional
Instructions
Combine the potatoes, 3/4 cup of carrots, celery, onion, and chicken stock in a medium saucepan. Bring to a boil, then lower the heat and simmer until the vegetables are tender, about 15 minutes.
Transfer the mixture to a blender. Add the curry powder, salt, pepper, and thyme and puree.
Pour the mixture back into the saucepan. Add the chicken, apple, remaining carrots, and lemon zest and simmer for 10 minutes.
Add the cooked rice and cook until heated through.
To serve, ladle 3/4 cup into each of 6 soup bowls and garnish each serving with a dusting of ground cinnamon or a sprinkle of chopped cilantro
Spa Index Kitchen Notes
You can use any apple, but traditionally it should be a tart green apple. Decrease the curry powder if you think it may be too spicy for you. You can always add it in small increments to taste, but you can't "take it away." Also notice how the veggies are marked "fine diced". We've never had this soup, in any restaurant, when it wasn't with small tiny bits, and not huge "stew like" portions and cuts. This is part of the style, and does make cooking the dish rapid, but of course, cut to your own liking and adjust cooking time accordingly (a wee bit longer).
Canyon Ranch Mulligatawny
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