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MULLIGATAWNY SOUP

This is a classic soup and ideal for a cold day, like today. A spicy soup, it is best served with poppadoms or naan bread.


Ingredients: (serves 4)
2tbs vegetable oil
1 apple - peeled, cored an chopped
1 large carrot - chopped
25g plain flour
1tbs curry powder
1.2 litres vegetable stock
1tbs mango chutney
25g sultanas
pinch of sugar
2tsp lemon juice or wine
salt and pepper

Method:
Heat the oil in a large saucepan and fry the apple and carrot until soft.Stir in the flour and curry powder to make a paste.Gradually stir in the stock, bring to the boil and cook until the soup thickens.Add the chutney, sultanas and the lemon juice or wine.Cook gently for between 45 and 60 minutes or until the vegetables are very soft.Cool slightly and then blend until smooth in a blender or food processor.Pour the soup back into the saucepan and add more salt and pepper if it needs it. Reheat the soup and then pour into bowls and eat while hot.

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