Indian Mulligatawny Soup

2 tsp. Butter or margarine
1/2 medium onion, sliced (1 cup)
1 medium carrot, slices (1/2 cup)
1 stalk celery, sliced ( 1/2 cup)
1/2 lb boneless, skinless chicken breasts cut into 1- inch pieces
1/2 tsp. Curry powder
1 Tbs. Flour
1/2-inch piece fresh ginger, chopped ( 1 tbs.) or 1 tsp ground ginger
1/2 cups fat free, low salt chicken broth
1-cup water
1/2 cup light coconut milk
Salt and freshly ground pepper
1-cup hot cooked rice
1/2 medium apple, cored and cubed ( 1 cup)
2 Tbs. Chopped fresh cilantro (optional)
4 lemon wedges

Heat butter on medium high in a large nonstick saucepan. Add onion, carrot, celery and chicken and sauté 5 minutes. Add the curry powder, flour and ginger and sauté about 30 seconds. Stir in chicken broth, water and coconut milk and simmer 10 minutes. Add salt and pepper to taste.

To serve, spoon rice into 2 large soup bowls and ladle soup on top. Sprinkle with chopped apple and cilantro. Place lemon wedges on side.
Makes 2 servings.

Per serving 473 calories (25 percent from fat) 13 grams fat 106 milligrams cholesterol, 44 grams protein, 49.8 grams carbohydrates 607 milligrams