Mulligatawny Soup

Olive Owl's Note:

From Life's Ambrosia.

• Total Time: 1 hrs 20 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 6

• 1 tablespoon butter
• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1/2 cup chopped peeled Granny Smith apple
• 1 tablespoon all-purpose flour
• 1 tablespoon Madras curry powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon turmeric
• 4 cups chicken stock
• 1/2 cup uncooked basmati rice or 1/2 cup other white rice
• 2 cups diced cooked chicken
• 1/2 cup unsweetened coconut milk

Directions:

1. Heat butter and olive oil in a large dutch oven or heavy pot over medium heat. Once butter has melted stir in onion, celery, carrots and apples. Cook until softened slightly, about 5 minutes, stirring occasionally.
2. Stir in flour, curry, garam masala and turmeric and cook one minute. Slowly stir in chicken stock. Bring to a boil and reduce heat to low. Simmer for 30 minutes.
3. Remove soup from heat and use an immersion blender, to puree the soup until smooth (there may still be a few veggie pieces and that is OK). Note: If you don’t have an immersion blender, allow soup to cool and blend in batches in a blender or food processor.
4. Return soup to burner and heat over medium heat. Stir in rice and cooked chicken. Cook 20 – 25 minutes or until rice is cooked. Stir in 1/4 cup coconut milk. Season to taste with salt and pepper and add remaining coconut milk if desired.
5. Ladle into warm soup bowls and serve.