Roasted Fresh Chilean Blueberry Mulligatawny Soup

Roasted Fresh Chilean Blueberry-Stone Fruit Crumble
January 18, 2015
Island Ceviche
Island Ceviche with Tropical Fruit
February 2, 2015
Show all
mulligatawny soup with roasted blueberries 45

This fragrant soup will warm your soul on a cold winter day. Spices and ginger create an exotic perfume and are the perfect counterbalance to roasted blueberries, with just a hint of sweetness. Coconut milk (or coconut milk drink) is a relative newcomer to the beverage market. It adds some nice richness to the soup, but only has 45 calories per cup – infinitely better than the fat-laden canned coconut milk from the tropics.


  • 1 cup Black Japonica Rice
  • 8 cups chicken broth, divided per below
  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 Tablespoon grated fresh ginger
  • 1 jalapeno pepper, seeded, ribs removed and minced
  • 4 pods cardamom, slightly crushed
  • 2 teaspoons ground coriander seed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 carrots, peeled and chopped
  • 1 large potato, peeled and diced
  • 1 cup yellow split peas, cleaned and rinsed
  • 1 cup fresh blueberries
    2 teaspoons plus 2 Tablespoons lemon juice, divided per below
  • 2 teaspoons honey
    2 cups unsweetened coconut milk
  • 1 Tablespoon tamarind paste, softened in 2 Tablespoons boiling water, strained
  • Garnish: 2 Tablespoons chopped fresh cilantro


Preheat oven to 400° F.

In a large saucepan with tight-fitting lid, bring 2 cups chicken broth to a boil. Add black Japonica rice, stir once, and reduce heat to a simmer. Cover and cook 50 – 55 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand covered for an additional 10 minutes. Fluff with a fork.

Meanwhile, heat olive oil in large stockpot over medium-low heat; cook onion, garlic, ginger, jalapeno, and spices, stirring, until onion is softened and mixture is fragrant, about 5 minutes.

Add remaining 6 cups of chicken broth to pot, along with carrots, potatoes, and split peas. Bring to a boil, then reduce heat, cover and simmer for about 20 – 30 minutes or until vegetables are tender. Discard cardamom pods (they float!).

Meanwhile, place blueberries in a shallow baking dish. Combine 2 teaspoons lemon juice with honey, and drizzle over blueberries. Roast for about 7 minutes, or until blueberries are about to pop.

Blend or process soup mixture, in batches, until pureed; return to pot. Add remaining 2 Tablespoons of lemon juice, coconut milk, and tamarind paste; stir until heated through.

Divide black Japonica rice and roasted blueberries among 6 shallow soup bowls and ladle soup in. Garnish with chopped cilantro.

Serves 6
Nutrients per serving:
290 calories, 4 gms fat, 36 calories from fat, 2 gms saturated fat, 0 mg cholesterol, 796 mg sodium, 12 gms dietary fiber, 11 gms protein

Leave a Reply

Your email address will not be published. Required fields are marked *