Mulligatawny soup

As the weather gets chillier, soup becomes so appealing: a steaming, fragrant welcome to a warm home.

Mulligatawny — a mixture that originates with the Tamils of southern India — is such a great soup at this time of year. It’s spicy and slightly exotic, but is based on chicken broth, garlic and onions — ordinary ingredients that seem to have exceptional abilities to ward off the chill, as well as colds and flus.

2 boneless, skinless, chicken breasts, diced1 medium onion, diced1 medium carrot, diced1 medium celery rib, diced1 small red bell pepper, diced2 garlic cloves, minced4 tsp. mild or medium curry powder1 large, green apple, diced (skin on)2 tsp. finely grated lime zest2 Tbsp. fresh lime juice, freshly squeezed1 Tbsp. honey1 bay leaf4 cups chicken stock2 Tbsp cornstarch dissolved in 1/2 cup water1 cup cooked white or brown rice1/4 cup chopped fresh cilantro or parsley1 (14 oz.) can coconut milkSalt to taste

Method:

Combine the first 14 ingredients in your slow cooker(OR just a big pot on the stove top). Cover and cook on the low setting 4 hours. Stir in the rice, cilantro or parsley, and coconut milk. Cover and cook 10 minutes more. Season the soup with salt and serve.

What to serve alongside:

Serve the soup with warm wedges of naan or pita bread for tasty dunking. For added texture set toasted, sliced almonds on the table for sprinkling over the soup.

Thrifty Foods recipe

I got this recipe from our local Thrifty Food grocery chain; made it today, and the results were FANTASTIC!

They have MANY good recipes, and I can recommend this one..