Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
-
2
tablespoons grapeseed or other neutral oil
-
1
medium yellow onion, halved and thinly sliced
Directions
-
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
February 24, 2023
The Bomb!
Delicious, easy - I added 1 tsp of Garam masala to recipe and it was awesome! Had a nice kick. (And I rarely give out 5 stars)
November 8, 2023
Just What a Chilly Night Needed.
This was delicious and quick. I took the advice of another commentator and added the Garam Masala. I also mixed the sweet potato and the carrot which made the textures a bit more interesting.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
