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.