Curried Rice and Vegetable Soup

Ingredients

2 tablespoons grapeseed or other neutral oil

1 medium yellow onion, halved and thinly sliced

1 jalapeño chili, stemmed, seeded and chopped

Kosher salt and ground black pepper

4 teaspoons curry powder

14½-ounce can diced tomatoes, drained OR 2 medium ripe tomatoes, cored and chopped

1 pound sweet potato, peeled and cut into ½-inch cubes OR 3 medium carrots, peeled, halved lengthwise and cut into ¼-inch pieces

6 cups low-sodium chicken broth

½ cup long-grain white rice

½ cup coconut milk

Optional garnish: Chopped fresh cilantro OR lemon (or lime) wedges OR both

Directions

In 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.

Add the curry powder and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, sweet potato and broth. Cover and bring to a boil over medium-high, scraping up any browned bits. Stir in the rice, then reduce to medium, cover partially and simmer, stirring occasionally, until the rice and vegetables are tender, 18 to 20 minutes.

Add the coconut milk and cook, stirring, until heated through, about 3 minutes. Off heat, taste and season with salt and pepper.

Notes

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.