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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From Life's Ambrosia. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
3/4 cup chopped onion |
1 cup chopped celery |
1 cup chopped carrot |
1/2 cup chopped peeled granny smith apple |
1 tablespoon all-purpose flour |
1 tablespoon madras curry powder |
1/4 teaspoon garam masala |
1/4 teaspoon turmeric |
4 cups chicken stock |
1/2 cup uncooked basmati rice or 1/2 cup other white rice |
2 cups diced cooked chicken |
1/2 cup unsweetened coconut milk |
Directions:
1. Heat butter and olive oil in a large dutch oven or heavy pot over medium heat. Once butter has melted stir in onion, celery, carrots and apples. Cook until softened slightly, about 5 minutes, stirring occasionally.
2. Stir in flour, curry, garam masala and turmeric and cook one minute. Slowly stir in chicken stock. Bring to a boil and reduce heat to low. Simmer for 30 minutes.
3. Remove soup from heat and use an immersion blender, to puree the soup until smooth (there may still be a few veggie pieces and that is OK). Note: If you don’t have an immersion blender, allow soup to cool and blend in batches in a blender or food processor.
4. Return soup to burner and heat over medium heat. Stir in rice and cooked chicken. Cook 20 – 25 minutes or until rice is cooked. Stir in 1/4 cup coconut milk. Season to taste with salt and pepper and add remaining coconut milk if desired.
5. Ladle into warm soup bowls and serve.
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