This flavorful classic originated in southern India and the name actually means 'pepper water.' Based on the use of a rich stock highly seasoned with curry and other spices, mulligatawny usually includes pieces of cooked chicken and often chopped fruits, vegetables, and rice. It can be served hot or cold and is delicious garnished with a dollop of chutney.

3/4 cup peeled and diced potatoes
1-1/4 cups peeled and diced carrots,
divided use
1/2 cup diced celery
1/2 cup diced onion
3-1/2 cups low-fat chicken stock
1-1/2 teaspoons curry powder
pinch salt
1 teaspoon freshly ground black
pepper
pinch thyme
1/2 cup finely diced cooked
chicken breast
1/2 cup finely diced apple
1/2 teaspoon minced lemon zest,
yellow part only
1/3 cup cooked white rice
ground cinnamon for garnish

1. Combine the potatoes, 3/4 cup of carrots, celery, onion, and chicken stock in a medium saucepan. Bring to a boil, then lower the heat and simmer until the vegetables are tender, about 15 minutes.

2. Transfer the mixture to a blender. Add the curry powder, salt, pepper, and thyme and puree. Pour the mixture back into the saucepan.

3. Add the chicken, apple, remaining carrots, and lemon zest and simmer for 10 minutes. Add the cooked rice and cook until heated through.

4. To serve, ladle 3/4 cup into each of 6 soup bowls and garnish each serving with a dusting of ground cinnamon.

Makes 6 servings

Each 3/4-cup serving contains approximately:
Calories:95
Fat: negligible
Cholesterol:8 mg
Sodium:236 mg
Carbohydrates:18 g
Protein:5 g
 

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