Tia's Mulligatawny Soup for Kelly!!

• 12 cup onion, chopped
• 1 teaspoon minced garlic
• 14 cup butter
• 14 cup flour
• 1 tablespoon curry powder
• 1 tablespoon ketchup
• 6 cups beef broth, heated in microwave
• 18 teaspoon ground ginger
• 1 large granny smith green apple, chopped
• 3 small potatoes, peeled and chopped
• 2 -3 carrots, peeled and chopped
• 18 teaspoon ground cloves
• 18 teaspoon ground mace
• 1 (14 1/2 ounce) canof diced tomatoes with onion and garlic
• 1 -2 teaspoon lemon juice, fresh
• 1 dash nutmeg
• 1 dash turmeric
• 1 bay leaf
• 1 (2 ounce) package coconut cream powder
• 1 chicken breast, frozen (optional)
• rice (optional) or egg noodles, cooked (optional)

1. Cook the onion, garlic, potatoes, carrots in butter.
2. Mix in the curry powder and flour; let cook for a few minutes, brown lightly.
3. Mix in the ketchup.
4. Gradually mix in the stock until smooth.
5. Stir to boil.
6. Add remaining ingredients except apple and coconut powder and simmer covered until chicken breast is cooked through.
7. Remove chicken breast and cut into pieces and return to soup.
8. Add apple and coconut powder and heat through.
9. Before serving remove bay leaf and discard.
10. Serve over rice or egg noodles or delicious by itself!

onion, garlic, butter, flour, curry powder, ketchup, beef broth, ground ginger, granny smith green apple, potatoes, carrots, ground cloves, ground mace, tomatoes, lemon juice, nutmeg, turmeric, bay leaf, coconut cream powder, chicken, rice

Taken from www.food.com/recipe/tias-mulligatawny-soup-for-kelly-353625 (may not work)