Mulligatawny Soup

• 1 1/2 cups celery, diced
• 1 1/2 cups carrots, diced
• 1 1/2 cups yellow onion, diced
• 1/2 cup leeks, diced
• 2 cups crisp apple,peeled and diced
• 3+ tablespoons clarified butter (ghee)
• 1 1/2 tablespoons fresh ginger, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon cayenne powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon tumeric powder
• 4 cups chicken stock (or vegetable stock for a vegetarian soup)
• 1 cup coconut milk
• Greek yogurt
• fresh cilantro
• almonds, chopped finely or sliced

1. In a large pot (like a Dutch oven), add the carrots, celery, onion and apple and saute until just softened, but not browning.
2. Add the fresh ginger, leeks and the rest of the spices and stir to coat and mingle all the ingredients.
3. Add 4 cups of chicken stock and simmer covered for about 45 minutes.rnCool until you can safely puree 3/4 of the soup in a blender or by using an immersion blender.
4. Add 1 cup coconut milk to the soup and reheat.
5. Serve in bowls with a dollop of Greek yogurt, minced cilantro and chopped almonds.

celery, carrots, yellow onion, leeks, crisp apple, fresh ginger, curry powder, cayenne powder, cumin powder, tumeric powder, chicken stock, coconut milk, yogurt, fresh cilantro, almonds

Taken from food52.com/recipes/38668-mulligatawny-soup (may not work)