Mulligatawny

• 1 teaspoon olive oil
• 3 cups cubed peeled sweet potato
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 3 garlic cloves, minced
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1 cup water
• 1 tablespoon curry powder
• 1 tablespoon grated peeled fresh ginger
• 1 1/2 cups chopped roasted chicken
• 1 cup hot cooked basmati rice
• 1/2 cup light coconut milk
• Lime wedges (optional)

1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato, onion, and pepper; saute 10 minutes or until almost tender; add garlic, and saute 30 seconds. Add chicken broth and next 3 ingredients. Bring to a boil; reduce heat, and cook, uncovered, 20 minutes, stirring occasionally
2. 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.
3. 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. Serve with lime wedges, if desired.

olive oil, peeled sweet potato, onion, green bell pepper, garlic, chicken broth, water, curry powder, fresh ginger, chicken, basmati rice, light coconut milk, lime wedges

Taken from www.myrecipes.com/recipe/mulligatawny (may not work)