Mulligatawny Soup

2 tablespoon butter

1 medium onion, diced

1 apple, peeled, cored and diced

1 carrot, diced

5 garlic cloves, minced

1/4 cup all-purpose flour

1 tablespoon Curry Seasoning

1/2 teaspoon Cumin

1/8 teaspoon cloves

1 tablespoon garam marsala

5 cups stock, chicken, turkey, or vegetable

2 cups chicken or turkey, diced

1 1/2 cups basmati rice, cooked

1 - 14 ounce can coconut milk

1/4 cup lemon juice

1/2 teaspoon lemon zest, optional

1/2 cup cilantro, optional

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1. In a large pot over medium heat add the butter. Once bubbling stir in the onion and cook until tender, about 3 minutes.

2. Add in the apple, carrot and garlic. Sauté until apple is translucent about 5 minutes. Season to taste with salt and pepper.

3. Add the flour, Curry, cumin, cloves, and garam marsala- stir until spices a fragrant, about 2 minutes. Slowly pour in the stock, whisking until flour is dissolved. Bring to a simmer and cook for 10 minutes or until vegetables are tender.

4. Stir in the chicken or turkey, rice, coconut milk and lemon juice. Bring to a simmer for 10 minutes. Stir in lemon zest if using. Season to taste with salt and pepper.

5. Ladle into bowls. Serve with fresh cilantro.

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