Mulligatawny Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 medium onion, chopped
• 1 cup celery, chopped
• 2 carrots, chopped
• 2 apples, peeled and chopped
• 1 tablespoon freshly grated ginger
• 3 tablespoons flour
• 2 tablespoons madras curry powder
• 1/8 teaspoon cayenne pepper
• 8 cups chicken stock
• 1/2 cup basmati rice
• 1 lb boneless skinless chicken breast, chopped
• 3/4 cup lite coconut milk
• salt and pepper

Recipe

• 1 heat the butter in a large pot over medium heat. add the onions, celery, carrots, apples and ginger. sauté for 5 minutes—stirring occasionally.
• 2 mix in the flour, curry powder and cayenne pepper. stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 teaspoons salt.
• 3 bring to a boil and lower the heat to a simmer. simmer for 15 minutes—or until the rice is tender and the chicken has cooked through.
• 4 add the coconut milk and salt and pepper to taste.
• 5 garnish with toasted almonds or cilantro!