I am behind on TT. I know, but I will delight you with the best soup EVER... I love soup! Ususally not in April, but considering the freakin cold weather- eat this to warm you up.. 

This is my favorite soup- I love love love Indian food and this I get every time I eat at Bombay house (a little different of course)

Enjoy!

Mulligatawny Soup

Ingredients:

• 3 Tablespoons butter or margarine
• 2 small yellow onion, peeled and minced
• 1 medium-sized carrot, peeled and diced fine
• 1 stalk celery, diced fine
• 1/2 green pepper, cored, seeded, and minced
• 1/4 cup unsilfted flour
• 1 Tablespoon curry powder
• 1/4 teaspoon nutmeg
• 3 cloves
• 2 sprigs parsley
• 1 quart chicken broth
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chopped tomatoes
• 1 cup diced cooked chicken
• 1/2 cup heavy cream
• 1 cup boiled rice

Preparation:

Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden. Blend in flour, curry powder, and nutmeg. Add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour. 

Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade. 

Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors. Add rice, heat and stir 2 to 3 minutes longer, then serve. 

I love this with Flat bread- Pitas or even corn bread would work.