Mulligatawny Soup

By bakers_delight85

Ingredients

• 2 * 2 teaspoons Olive Oil
• 1 * 1 whole Small Onion, Diced
• 1 * 1 clove Garlic, Minced
• 1 * 1 whole Carrot Diced
• 1 * 1 stalk Celery, Diced
• * ½ whole Apple, Diced
• * ¼ cups Flour
• 2 * 2 teaspoons Curry Powder
• * ½ teaspoons Garam Masala Powder
• 1 * 1 cup Diced Canned Tomatoes
• 2 * 2 cups Chicken Broth
• 1 * 1 teaspoon Lemon Juice
• 1 * 1-½ cup Shredded, Cooked Chicken
• 1 * 1 pinch Salt To Taste
• 1 * 1 pinch Black Pepper To Taste

Details

Servings 4
Adapted from thepioneerwoman.com

Preparation

Step 1

Heat oil in a large pot, add onion, garlic, carrot, celery and apple and cook on medium heat until soft (around 5 minutes).

Add flour and spices and mix until all vegetables are coated, then add in canned tomatoes and stir. Slowly add in the chicken broth, stirring constantly until soup is combined and thickened.

Add lemon juice, chicken and salt/pepper to taste and let soup simmer on low heat for 30 minutes.

Serve with bread (baguette or naan bread are both delicious with this soup).