The name sounds Southern, but this spicy soup recipe actually originated from Southern India, which accounts for its unexpectedly delicious ingredient combinations. First you take your veggies -- celery, carrots, onion, garlic and green pepper -- and cook them for about five minutes. Then, you add your spice mix, which is made of curry, nutmeg and flour. Reduced sodium chicken broth cuts out a ton of salt and the addition of tomato and apple sweeten it up. Rice adds a hearty starch to this delicious soup, which is highly seasoned but still manages to be low in sodium.
Click here for the recipe: Mulligatawny Soup