Vickys Mulligatawny Vegetable Soup, Gluten, Dairy, Egg & Soy-Free

• 1 apple, chopped
• 1 large carrot, chopped
• 2 tbsp vegetable oil
• 1 tbsp curry powder, strength to your taste
• 25 grams plain or gluten-free flour
• 1200 ml vegetable stock
• 1 tbsp mango chutney
• 25 grams sultanas
• 2 tsp lemon juice
• 1 pinch sugar
• 1 salt & pepper to taste

1. Heat the oil in a pan over a medium heat and cook the apple and carrot in it for 2 minutes
2. Add the curry powder and flour and stir in to make a paste.
3. Gradually add the stock, bring to the boil and let thicken
4. Add the chutney, sultanas, sugar, lemon juice, salt & pepper.
5. Turn down to a low simmer and let cook for around 45 minutes
6. Let cool a bit then puree the whole lot.
7. Taste and adjust the seasoning if required
8. Serve with some crisp, flavoured poppadoms
9. This is a light, low cal version of Mulligatawny which is perfect for serving as a starter or appetizer.
10. There are many other versions that use chicken, rice, chickpeas and other vegetables including onion, leek, celery etc.
11. This one is good if you're watching your waistline!

apple, carrot, vegetable oil, curry, flour, vegetable stock, mango, sultanas, lemon juice, sugar, salt

Taken from cookpad.com/us/recipes/336553-vickys-mulligatawny-vegetable-soup-gluten-dairy-egg-soy-free (may not work)