MULLIGATAWNY

This curry soup originated in India, but was brought to Great Britain by soldiers serving there. British descendents then brought it to our country.  If you like curry, you will enjoy this soup.  I make it in the fall when apples are in season and the weather turns cool.  The original recipe called for chicken and chicken broth, but I like to make my own vegetarian version with veggie broth and chick peas.  Either way, it's delicious!

1/2 cup chopped onion

2 teaspoons curry powder

2 tablespoons coconut or canola oil

1 tart apple, cored and diced

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped green pepper

3 tablespoons whole wheat flour

1 quart vegetable broth (or chicken broth)

1 14.5 ounce can petite diced tomatoes

2 tablespoons minced fresh parsley

1 tablespoon fresh lemon juice

1 teaspoon honey or agave

3 whole cloves

salt and pepper to taste  (opt.)

1 15.5 ounce can chick peas, drained and rinsed (or 1 cup diced cooked chicken)

In a large saucepan or soup pot, cook onion and curry in oil until onion is tender.  Stir in apple, carrot, celery, and green pepper.  Cook about 5 minutes or until veggies are crisp-tender.  Stir in flour.  Stir in broth, undrained tomatoes, parsley, lemon juice, honey or agave, and cloves.  Bring to a boil. Reduce heat and simmer 20-30 minutes.  Stir in chick peas or chicken and heat through.  Add salt and pepper to taste.  Remove cloves before serving.  Makes about 6 main dish servings.