Mulligatawny Soup

By Jahel

Ingredients

• 1/4 c butter
• 1 med apple (Granny Smith), peeled and diced
• 1 3/4 c onion, chopped
• 1 large celery stalk, chopped
• 2 cloves garlic, minced
• 1 T curry powder
• 1/4 c flour
• 2 t salt
• 1/4 t pepper
• 1/4 t ground cloves
• 6 c chicken stock
• 2 c cooked chicken, cubed
• 2 med carrots, chopped
• 2 pouches Uncle Ben's 90 second rice, cooked according to package directions
• 3/4 c coconut milk, generously measured

Preparation

Step 1

In a large saucepan or Dutch oven, heat butter over med heat until melted. Add apple, onion, celery, garlic and curry until onions are soft, about 5 minutes.

Stir in flour, salt, pepper and cloves until well combined. Add the chicken stock and stir until it smooths and thickens slightly. Bring to a boil, reduce to simmer, and add chicken and carrots, cover, cook about 10-15 minutes until vegetables are tender and flavors have blended. Add rice and cook about another 3 minutes. Whisk in coconut milk and simmer until heated through. Serve with shredded coconut, if desired.