Mulligatawny Soup

This Indian soup comes from one of my favorite books: The Big Book of Soups & Stews by Maryana Vollstedt. I like to serve it over rice.

1 Tbsp vegetable oil
1/2 Tbsp butter or margarine
1 cup chopped carrot
1/2 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3/4 cup chopped green bell pepper
1/2 chopped, peeled turnip
1 Granny Smith apple, unpeeled, chopped
1 tsp. curry powder
1/4 tsp. ground coriander
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 - 1 tsp. salt
freshly ground pepper to taste
6 cups chicken stock or broth
2 Tbsp cornstarch
1/3 cup cold water
2 cups cubed cooked chicken
1 can (15 oz) garbanzo beans, drained and rinsed
shredded coconut for topping

In a large soup pot over medium heat, warm oil and butter. Add carrot and saute for 2 minutes. Add remaining vegetables and apple and saute until tender, about 10 minutes longer. Add curry powder, coriander, cloves, ginger, salt, and pepper and stir for 1 minute. Add stock and bring to a boil.

In a small bowl or cup, mix cornstarch and water. Add to soup and stir until thickened, about 2 minutes. Add chicken. Puree beans with 1 cup stock from soup in a food processor. Add to soup pot and mix well. Reduce heat to medium-low and simmer, uncovered, until flavors are blended, about 10 minutes. Ladle into bowls and sprindle with coconut.