MULLIGATAWNY SOUP...

Mulligatawny soup has Anglo-Indian origins attributed to servants for the English Raj in India. Curry powder and ginger give the soup a pungent flavor while chicken and freshly diced apple provide a contrast in texture. There are also vegetarian versions using almonds instead of meat.
Authentic curry powder is a blend of freshly ground spices and herbs such as cardamom, chilies, cinnamon, cloves, coriander and cumin; it's made fresh every day. Commercial curry powder comes in two forms: standard and the hotter Madras.
This soup tastes great the second day. If you have time, make double.
Serve with microwaved white rice, about 3/4 cup cooked rice per person.
This meal contains 469 calories per serving with 21 percent of calories from fat.
Wine suggestion: This spicy dish would go nicely with a slightly off-dry white chenin blanc
HELPFUL HINTS:
Curry powder can be found in the spice section of the supermarket. It loses it's freshness after 2 to 3 months.
COUNTDOWN:
Start soup
While soup simmers, make enough microwave white rice for two.
Complete soup and serve with rice.
MULLIGATAWNY SOUP:
2 teaspoons butter
1 cup sliced onion
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 pound boneless, skinless chicken breast cut into 1-inch pieces
1/2 tablespoon curry powder
1 tablespoon flour
1/2-inch piece fresh ginger, chopped {1 tablespoon} or 1 teaspoon ground ginger
1 1/2 cups fat-free, low-salt chicken broth
1 cup water
1/2 cup light coconut milk
Salt and freshly ground black pepper
1 cup cored and cubed apple
2 tablespoons chopped fresh cilantro {optional}
4 lemon wedges
Heat butter over medium-high heat in a large nonstick saucepan. Add onion, carrots, celery and chicken and saute 5 minutes. Add the curry powder, flour and ginger and saute about 30 seconds. Stir in chicken broth, water and coconut milk and simmer 10 minutes. Add salt and pepper to taste.
To serve, spoon rice into 2 large soup bowls and ladle soup on top. Sprinkle with chopped apple and cilantro. Place lemon wedges on side. Makes 2 servings.
Per serving: 469 calories {21 percent from fat}, 10.9 g fat {5.1 g saturated, 2.2 g monounsaturated}, 82 mg cholesterol, 32.4 g protein, 62.4 g carbohydrates, 5.1 g fiber, 666 mg sodium.