Mulligatawny Soup

• 1 tablespoon vegetable oil
• 12 tablespoon butter or 12 tablespoon margarine
• 1 cup chopped carrot
• 12 cup chopped onion
• 1 cup chopped celery
• 2 garlic cloves, minced
• 34 cup chopped bell pepper
• 12 cup chopped peeled turnip
• 1 granny smith apple, unpeeled and chopped
• 1 teaspoon curry powder
• 14 teaspoon ground coriander
• 14 teaspoon ground cloves
• 14 teaspoon ground ginger
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 6 cups chicken stock or 6 cups chicken broth
• 2 tablespoons cornstarch
• 13 cup cold water
• 2 cups cubed cooked chicken
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• shredded coconut, for topping

1. In a big soup pot over medium heat, heat the oil and butter.
2. Add in chopped carrots, stir/saute for 2 minutes.
3. Add remaining vegetables and apple; stir/saute for about 10 minutes or until tender.
4. Add curry powder, coriander, cloves, ginger, salt, and pepper; stir for 1 minute.
5. Add in stock; bring to a boil.
6. In a small bowl, mix together the cornstarch and water; add to soup mixture and stir for about 2 minutes or until thickened.
7. Add chicken; stir to combine.
8. Puree beans with 1 cup of stock from soup in a food processor.
9. Add puree to soup and mix well.
10. Lower heat to medium-low and simmer, uncovered, for about 10 minutes or until flavors are blended.
11. Ladle into individual soup bowls; sprinkle with coconut and serve.

vegetable oil, butter, carrot, onion, celery, garlic, bell pepper, granny smith apple, curry powder, ground coriander, ground cloves, ground ginger, salt, fresh ground black pepper, chicken stock, cornstarch, cold water, chicken, garbanzo beans, coconut

Taken from www.food.com/recipe/mulligatawny-soup-133310 (may not work)