Mulligatawny Soup - cooking recipe

Ingredients

3 tablespoons butter
1 medium onion, chopped
1 cup celery, chopped
2 carrots, chopped
2 apples, peeled and chopped
1 tablespoon freshly grated ginger
3 tablespoons flour
2 tablespoons Madras curry powder
1/8 teaspoon cayenne pepper
8 cups chicken stock
1/2 cup basmati rice
1 lb boneless skinless chicken breast, chopped
3/4 cup lite coconut milk
salt and pepper

Preparation

Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Saute for 5 minutes-stirring occasionally.
Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 teaspoons salt.
Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes-or until the rice is tender and the chicken has cooked through.
Add the coconut milk and salt and pepper to taste.
Garnish with toasted almonds or cilantro!