From craving to table
Instructions
- 1
Heat oil in a large pot over medium heat. Add onions and sauté until translucent.
- 2
Stir in garlic and ginger; cook for 1 minute until fragrant.
- 3
Add carrots, apple, and tomato. Sauté for 3-4 minutes until softened.
- 4
Mix in coriander, cumin, turmeric, garam masala, and red chili powder. Sauté for another minute.
- 5
Pour in broth and add rice. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 6
Stir in coconut milk, season with salt and black pepper. Simmer for 5 more minutes.
- 7
Using a spoon, create gentle swirls in the simmering soup. Crack eggs one at a time into the soup, spacing them apart. Poach uncovered for 3-4 minutes, until whites are set but yolks are still soft.
- 8
Ladle soup with eggs into bowls. Garnish with cilantro and a squeeze of lemon. Serve hot.