Mulligatawny

Ingredients

• 1 cup rice hot cooked
• 1 tablespoon curry powder 
• 29 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon ginger fresh grated peeled
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 0.5 cup coconut milk light
• 1 teaspoon olive oil 
• 1.5 cups onion chopped
• 1.5 cups roasted chicken chopped
• 3 cups sweet potatoes and into cubed peeled
• 1 cup water 

Equipment

• blender
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add sweet potato, onion, and pepper; saut 10 minutes or until almost tender; add garlic, and saut 30 seconds.
3. Add chicken broth and next 3 ingredients. Bring to a boil; reduce heat, and cook, uncovered, 20 minutes, stirring occasionally
4. Place 2 cups soup mixture in a blender. With center cap of blender lid removed, process on low speed until smooth. Return pureed mixture to remaining soup mixture.
5. Stir in chicken; cook over medium heat 5 minutes. Stir in rice and coconut milk. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally.
6. Serve with lime wedges, if desired.