Curried Tomato Soup with Rice
Recipe by: The
McDougall Newsletter September 2005 Vol. 4, No. 9
Heather and Mary attended an enlightening vegetarian cooking class given by
John Ash recently. All of the recipes were easily adapted to the McDougall style
of cooking. This was one of our favorites. It is delicious, easy to make, and
was a big hit during the class.
Preparation Time: 15 minutes
Cooking Time: 20 minutes for soup
40 minutes for rice
Servings: 4
2 cups chopped white onions
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
4 ½ cups vegetable broth
1 tablespoon curry powder
1 32 ounce can diced tomatoes
1 cup dry white wine
1 teaspoon fennel seed
¼ teaspoon crushed red chili flakes
freshly ground pepper
salt
2 cups warm, cooked, brown Jasmine or Basmati rice
Start cooking the rice before you begin on the soup.
Place the onions and garlic in a large pot with about ½ cup of the vegetable
broth. Cook stirring frequently until onions begin to soften. Add the ginger and
cook and stir for another 2 minutes. Stir in the curry powder until well mixed
into the onions. Add the remaining broth, the tomatoes, wine, fennel seed, and
chili flakes. Bring to a boil, reduce heat and simmer for 10 minutes. Season
with freshly ground pepper and salt.
Ladle soup into bowls and spoon the warm rice into the middle of each bowl.
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