Chicken Mulligatawny Soup

Ingredients

• 2  apples peeled chopped
• 0.5 cup rice 
• 2 teaspoons butter 
• 1 cup carrots chopped
• 0.1 teaspoon ground pepper 
• 1 cup celery sliced
• 2 liters chicken stock see 
• 2 tablespoons curry powder 
• 3 tablespoons flour 
• 1 tablespoon ginger freshly grated
• 0.8 cup lite coconut milk 
• 1  onion chopped
• 6 servings salt and pepper 
• 1 pound chicken breast boneless skinless chopped

Equipment

• pot

Directions

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