Mulligatawny Soup


¼ cup coconut oil

2 large onions

2 cups carrots, diced very small

2 cups celery, chopped very small

4 cups cooked brown basmati rice

2 cans coconut milk

4 T chicken bullion powder

4 cups water

2 tsp. curry powder (for mild curry – add more to taste)

2 tsp. turmeric

1 inch ginger, grated

2 Tbs. arrowroot powder

Fresh ground black pepper

1 bunch fresh cilantro

Optional Ingredients for a Heartier Soup

1 cup cooked lentils (add with rice)

3 cloves garlic, crushed (add with ginger and spices)

1 cup diced potatoes (add in with the carrots and celery)

1 cup diced red bell peppers (add in with the carrots and celery)

1 cup diced zucchini

1 cup diced apple

extra water to achieve desired consistency


Melt ¼ cup coconut oil in large stockpot.  Sauté onions until slightly browned.  Add carrots and celery and sauté 5 more minutes until vegetables are tender.  Add curry powder (2 tsp. for mild curry, more for spicier curry), ginger, and turmeric.  Heat for 5 more minutes and add the arrowroot powder. Toss to coat vegetables.  Add coconut milk. Mix water and bullion together and add to pot with rice.  Stir and simmer soup for 15 minutes. Dish into serving bowls and garnish with freshly ground black pepper and fresh chopped cilantro just before serving.  Serve with salad and vegetables.


About Janae

Janae is a Registered Nurse whose main focus is integrative healing practices. She has experience as an herbalist, health and wellness coach, and as a personal development and Law of Attraction coach. She is a raw food and whole food chef extraordinaire, essential oils specialist, massage therapist and meridian tapping coach. She is a doctoral student at the University of Arizona in their nurse practitioner program. Read More