Thanks to Lisa at HealthyNibbletsandBits for the Recipe | Check it Out Here
I have a penchant for neutrals, but that decorating palette preference does not extend to my other palate. The truth is, I like bold, exotic and -- dare I say it? -- often colorful cuisine. Tonight, this impromptu host is dishing up a saucy Mulligatawny from Lisa at Healthy Nibbles and Bits. Lisa's expertise is simple, healthy and colorful dishes. This tiger's not changing her stripes too radically, however. My Mulligatawny table is set with white bowls, white linens and white wine, of course. Cheers!
• 1 1/2 TBS olive oil
• 1/2 Large Red Onion, Diced
• 1/2 Butternut Squash, Cubed (385g peeled)
• 2 Large Carrots, Peeled and Diced
• 1 Medium Red Pepper, Deeded and Diced
• 4 Cloves Garlic, Finely Minced
• 1 1/2 Inch Piece of Ginger, Peeled and Grated
• 1 TBS Double-Concentrated Tomato Paste
• 4 tsp Mild Curry Powder
• 1 tsp Ground Coriander
• 1/2 tsp Gram Masala
• 5 cups (1.2 liters) Vegetable Broth
• 15.5 oz Can of Chickpeas, Drained and Rinsed
• 1/2 cup (70g) Peas
• 2 cups of cooked Basmati Rice (any rice works, too)
• Sweet Paprika
• Chopped Parsley
• Coconut Milk
1. Heat a heavy-bottomed pot or dutch oven over medium heat. Add olive oil and swirl around. Add onions and let them cook for 2 to 3 minutes, until they start to soften. Mix in carrots, butternut squash, and red pepper and cook for about 3 minutes. Add garlic, ginger, tomato paste, curry powder, coriander, garam masala, a generous pinch of salt, and stir everything for about 30 seconds. Pour in vegetable broth, turn up the heat to medium-high, and bring broth to boil, uncovered. Reduce heat to medium and add chickpeas and peas. Let soup simmer until butternut squash is tender. Adjust seasoning to your taste and turn off the heat. Stir in rice.
2. Serve soup in bowls with some paprika, chopped parsley and coconut milk, if you like.