Mulligatawny Soup

This is a mild curried chicken and vegetable soup with apple and coconut milk. If you like more curry in your bowl, go for it!

2 Tbsp. olive oil
3 celery sticks, diced
1 large carrot, diced
1 onion, diced
1 small apple, diced
1 1/2 cups sweet potato, diced
1 cup cooked chicken, diced
2 cloves of garlic, minced
1 Tbsp. grated ginger
2 tsp. yellow curry paste (or 1 Tbsp. curry powder)
1 Tbsp. flour
1/4 cup rice
5 cups chicken broth
1/2 tsp. ground thyme
1 cup coconut milk

Stir the curry paste and thyme into the broth and set aside.

Heat the oil in a soup pot. Add the celery, onion and carrot, cooking until soft. Add the ginger and garlic. Stir in the flour until evenly distributed. Add the broth in small amounts, stirring to allow the flour to form a thicker liquid until it is all incorporated. Bring to a boil. Add the sweet potato and rice. Simmer about 20 minutes. Add the chicken, apple and coconut milk. Heat thoroughly and serve with naan bread.

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