Crock-Pot Mulligatawny Soup

• 4 cups chicken broth
• 2 cups canned diced tomatoes
• 1 small onion, fine chopped
• 1 large carrot, fine chopped
• 1 small peeled sweet potato, small cubed
• 1 bell pepper, fine chopped
• 3 boneless skinless chicken thighs, small cubed
• 1 large apple, peeled and small cubed
• 1/2 lemon, juice of
• 1 tablespoon chopped parsley
• 2 teaspoons curry powder
• 1 teaspoon sugar
• 1 teaspoon salt
• black grated pepper
• 1 1/2 - 2 whole cloves

1. Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
2. It's done when vegetables are fully soft.
3. Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
4. When it's all done, take about two cups of it and put it in a blender and puree. Use a towel over the blender top and hold down firmly to avoid a hot splatter. In a few seconds its about the consistency of baby food.
5. Stir it back into the soup. This really idealizes the broth of the soup without watering it down.
6. Like a lot of things, I think this might be better on the second day.
7. Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
8. Yield: 6 to 8 servings.

chicken broth, tomatoes, onion, carrot, sweet potato, bell pepper, chicken thighs, apple, lemon, parsley, curry powder, sugar, salt, black grated pepper, cloves

Taken from www.food.com/recipe/crock-pot-mulligatawny-soup-406702 (may not work)