Fruity Mulligatawny Soup

• 2 tablespoons vegetable oil
• 1 apple, peeled cored and chopped
• 1 large carrot, chopped
• 25 g plain flour
• 1 tablespoon curry powder
• 1200 ml vegetable stock
• 1 tablespoon mango chutney
• 25 g sultanas
• 1 pinch sugar
• 2 teaspoons lemon juice

1. Heat oil and fry apple and carrot until soft.
2. Add flour and curry powder to form a paste.
3. Gradually add the stock and stir until the soup thickens.
4. Add chutney, sultanas, sugar, lemon juice and seasoning if desired.
5. Simmer for 45 minutes.
6. Blitz in a food processor and reheat if needed.

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

Taken from www.food.com/recipe/fruity-mulligatawny-soup-201562 (may not work)