All the flavour of your favourite Indian takeout in a lightened up soup!
- 2 tbsp canola or coconut oil
- 2 medium-large onions, sliced
- 1 carrot, grated
- 2 stalks celery, chopped
- 8 cloves garlic, minced
- 2 tbsp garam masala
- 2 tsp paprika
- ½ tsp cinnamon
- 1 tsp salt
- 2 (798 ml) cans diced tomatoes
- 4 cups chicken broth (or 1 litre water and 1 heaping tbsp bouillon paste)
- 2 (340 ml) cans evaporated milk
- 2 cups cooked rice (I prefer and recommend brown rice)
- 2 cups cooked chicken (any cut, even rotisserie chicken would work)
- 1 tbsp lemon juice
- cilantro, to garnish (optional)
- In a large soup pot, heat the oil over low.
- Add the onions and cook, stirring occasionally, until golden brown (see photo). This will take about half an hour.
- Add in the carrot, celery, garlic, garam masala, paprika, cinnamon, and salt. Cook for 2 minutes.
- Add the diced tomatoes and chicken broth. Turn heat up to medium.
- Once soup is simmering, add the evaporated milk and blend until smooth (using either an immersion blender or by transferring to a stand blender).
- Stir in the cooked rice, cooked chicken, and lemon juice.
- Alternatively, the broth can be made and frozen. Defrost and add to leftover rice and chicken!
- Serving Size: 8