Mulligatawny Soup

Total Time: 1 hr 53 mins Preparation Time: 1 hr 30 mins Cook Time: 23 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1/2 tablespoon butter or 1/2 tablespoon margarine
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 1 cup chopped celery
• 2 garlic cloves, minced
• 3/4 cup chopped bell pepper
• 1/2 cup chopped peeled turnip
• 1 granny smith apple, unpeeled and chopped
• 1 teaspoon curry powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 6 cups chicken stock or 6 cups chicken broth
• 2 tablespoons cornstarch
• 1/3 cup cold water
• 2 cups cubed cooked chicken
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• shredded coconut, for topping

Recipe

• 1 in a big soup pot over medium heat, heat the oil and butter.
• 2 add in chopped carrots, stir/saute for 2 minutes.
• 3 add remaining vegetables and apple; stir/saute for about 10 minutes or until tender.
• 4 add curry powder, coriander, cloves, ginger, salt, and pepper; stir for 1 minute.
• 5 add in stock; bring to a boil.
• 6 in a small bowl, mix together the cornstarch and water; add to soup mixture and stir for about 2 minutes or until thickened.
• 7 add chicken; stir to combine.
• 8 puree beans with 1 cup of stock from soup in a food processor.
• 9 add puree to soup and mix well.
• 10 lower heat to medium-low and simmer, uncovered, for about 10 minutes or until flavors are blended.
• 11 ladle into individual soup bowls; sprinkle with coconut and serve.