Yellow Curry Soup with Black Rice

If, like me, you enjoy curry and you enjoy soup, the combination of the two in this Yellow Curry Soup with Black Rice is a sure fire winner, and something new to try if you haven’t yet.

Turmeric will give your curry soup that lovely golden color, and pretty much no curry will be without this extraordinary spice. It is best known as a natural anti-inflammatory, as well as helping your liver to function properly. Smooth and silky coconut milk helps your digestive system along, as well as your immune system with its anti-viral and anti-bacterial fatty acids. And along comes the chili with its own set of natural healing abilities, among which are that it may help to aid sleep, which anyone will tell you is pretty important to maintaining good overall health and lowering your stress levels.

Black rice is like a little bundle of magic. Also called Forbidden Rice, it has more impressive health benefits than other rice varieties that we use more commonly. For centuries, black rice was reserved for Chinese royalty only. It is richer than any other rice in its powerful disease-fighting antioxidants, it has fiber, anti-inflammatory properties, and the ability to help fight and stop the development of diabetes, heart disease, cancer, and even weight gain. Oh, and did I mention that it is gluten free? As I said, magic! In terms of taste, it’s closer to brown rice than white, with a nutty flavor and firm texture.

Another great tasting soup recipe: Nourishing Ginger & Broccoli Soup

Apart from the health benefits, the range of ingredients in this curry soup create a really interesting and unique texture sensation. From the juicy mushrooms, to the sweet potato which becomes a natural thickener, to the pop of the peas, the softened but still spicy red peppers, the smooth spinach leaves, and of course the black rice when you add it at the end. Your kitchen (and probably your entire house) will be filled with the most amazing scent emanating from this incredible soup – you might need to double up on your quantities of ingredients, because you will be seriously hungry by the time it’s ready to serve!

Type: Vegan (though it is easily made omnivore by adding chicken)
Serves: 2

Ingredients
1 cup full fat coconut milk
2 cups low sodium vegetable broth
1 yellow onion, finely diced
2 large garlic cloves, minced
1 inch ginger knob, peeled and grated
1 cup shiitake or cremini mushrooms
1 small sweet potato, peeled and cut into small cubes
1/2 cup frozen peas
1 red bell pepper, cut into thin slices
1 cup fresh spinach leaves
1 tbsp coconut oil
1/2 tsp red chili flakes
1 tbsp yellow curry
2 tsp turmeric
fresh lime wedges to garnish & flavor
1 cup black rice, cooked according to instructions
Fresh cilantro leaves, lime wedges, to garnish

Method

• In a medium soup pot heat the coconut oil over low heat and add the diced onion.
• Cook until translucent, stirring frequently.
• Add the grated ginger, turmeric, curry, chili flakes and garlic, stir to combine, and cook a minute more.
• Add the vegetables (except spinach) and cook for five minutes.
• Add the vegetable broth and coconut milk, bring to boil and simmer for 10 minutes over low heat.
• Remove from the heat, add the spinach, and mix to incorporate.
• Divide into serving bowls, top with black rice, garnish with lime wedges (add to your liking) and fresh cilantro, and serve warm.

Heads up: turmeric and curry will stain anywhere it's left. Be sure to wipe up any spills on the countertop immediately and beware around any carpets, clothing or things you would generally like to keep curry-yellow free :)

We eat a ton of soup in our house. It's just too easy to throw a bunch of nutrition dense ingredients in a pot, plus a bunch of spices & water. The best part is that it makes for amazing leftovers that you can just reheat and enjoy, even on an otherwise hectic work day. What's your favorite soup recipe?

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