Try this dynamic curried soup and make the most of your jasmine and quinoa rice blend. Enjoy the turmeric and garam masala– spiced broth, sweet potatoes, aromatic rice, and leafy greens.
Heat oil in large saucepan set over medium heat; cook cumin and mustard seeds for 2 to 3 minutes or until seeds start to pop. Stir in onion, ginger, garlic, garam masala, salt and pepper; cook for 3 to 5 minutes or until onion is softened.
Stir in broth, sweet potato, carrot, turmeric and honey; bring to boil. Stir in Jasmine with Quinoa. Reduce heat to medium-low; cover and cook for 15 to 20 minutes or until Jasmine with Quinoa and vegetables are tender.
Stir in kale and zucchini; cook for 3 to 5 minutes or until kale is wilted and zucchini is tender. Stir in cilantro and lime juice.
Don’t just make any soup. Make this curried veggie quinoa soup and take your favorite grain to new heights. What makes it so special? Well, the secret is simple; it’s all in the turmeric and the garam masala. These spices bring out the best of any sautéed veggie combination, while also adding warm tastes of mustard and black pepper flavor.
Although we consider turmeric to be the base of this dish, as far as spices go, it doesn’t stand alone. This soup also features toasted mustard and cumin seeds, a touch of garam masala, garlic, and fresh minced ginger. Cooked up in a bit of coconut oil, this mixture of spices only gets better.
Among savoring these dynamic spices, you’ll have the benefits of our robust grain blend– Carolina® Jasmine Rice with Quinoa. Apart from this blend’s aromatic qualities, it also perfectly complements the abundance of tasty veggies found in this soup including, sweet potatoes, shredded kale, chopped carrots, and zucchini.
Finished off with a touch of lime juice and honey, this recipe is not only well-balanced but overflowing with sweet, savory, and fragrant spices. Let’s just say it takes the tastes of umami to the next level.