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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Take the chill out of winter for your family with this very hearty soup from India.Filling, very nuticious and exztremely tasty. Ingredients:
2 tablespoons olive oil |
3 green onions, thinly sliced (reserve some for garnish), divided |
3 garlic cloves, minced |
2 tablespoons curry powder |
1 teaspoon ground cumin |
4 cans (14 ounces each) reduced-sodium chicken broth |
2 cups coarsely chopped, cooked chicken breast (about 1 pound uncooked) |
2 cups shredded carrots |
1 can (15 ounces) diced tomatoes and chiles |
1 can (14 1/2 ounces) whole-new potatoes, drained and coarsely chopped |
1 can (13 1/2 ounces) light coconut milk |
1/2 cup uncooked rice |
1 1/2 cups canned apple pie filling, chopped or 1 can (15 ounces) fried apples, drained and coarsely chopped |
2 tablespoons fresh lime juice |
Directions:
1. Preheat oven to 425� F.
2. Warm oil in Dutch oven or large, heavy saucepan over medium-high heat.
3. Stir in scallions and garlic and cook, stirring often, until wilted, about 2 minutes. Stir in curry powder, cumin and salt, and cook, stirring, 30 seconds.
4. Add chicken broth, potatoes, coconut milk, tomatoes and chiles, chicken, carrots, and rice. Stir well and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until rice is tender, 25 to 30 minutes.
5. Stir in apples and lime juice. Cook until heated through, about 2 minutes. Ladle into deep bowls and, if desired, sprinkle each with reserved scallion greens.
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