Heidi's Mulligatawny Soup!

Well girls here it is!  The most delicious Mulligatawny Soup that Heidi brought to the QDO that she hosted!

This is a keeper! so copy out the recipe and put it in your recipe card file!! 

Thanks Heidi for sharing it with us!!

4 c chicken broth

1/2 c. ground almonds

1 tbsp. flour

1 tbsp. butter

1 onion, finely chopped

1 carrot, finely chopped

2 cloves garlic

2 tbsp grated ginger

1 tbsp madras curry powder

1 tsp cumin

1 banana, in pieces

1 chicken breast

s&P

1 c cooked basmati rice

2 tbsp lime juice

In a bowl, whisk together chicken broth, almonds and flour; set aside.  In a  large saucepan, melt butter over medium heat.  Sauté onion and carrot for 5 to 7 mins. or until soft.  add garlic, ginger, curry and cumin, sauté until fragrant, about 15 sec. Add broth mixture, banana and chicken, bring to a boil.. reduce heat and summer for about 25 mins until chicken is no longer pink, transfer chicken to a plate.  Blend soup with blender or immersion blender. Add rice and lime juice.  Shred chicken and return to soup.  Serve garnished with almonds, coconut or cilantro.