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Mulligatawny Soup

2 cans chicken broth
2 teaspoons Knorr's Chicken Stock Base
1 tablespoon curry powder
1/8 teaspoon mace
1 teaspoon ginger, powdered
1 teaspoon garlic, minced
1 chicken breast, skinless, boneless, chopped
1 medium apple, peeled, cored, chopped
2 carrots, peeled, chopped
1/2 medium onion, chopped
6 tablespoons besan (chickpea flour)
1/2 teaspoon chile powder
1 banana, peeled, chopped
6 ounces Kerr's Mango nectar
6 ounces coconut milk, shake can before use
4 tablespoons cooking oil
lemon juice, fresh is best

Put 2 tbsp. oil into soup pan and saute chicken. Remove when done
and chop into small pieces. Put 2 tbsp. oil into soup pan and saute
onions and carrots until onions just start to turn brown. Add the
chicken broth and Knorr's chicken base. Add the garlic, banana
and apple chunks, ginger, mace, chile powder and curry powder.
Simmer for 30 minutes. Use hand blender to puree soup until
smooth. Add the besan and cook for 10 minutes to thicken. Add the
coconut milk and mango nectar and stir. The soup should be about
as thick as a split pea soup. Use more besan if too thin. Add the
diced chicken. To serve: Place a 1/4 cup of hot cooked rice in
the center of a shallow soup bowl. Add soup to cover rice. Garnish
with several teaspoons of lemon juice into soup.


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