Mulligitawny Soup

2 Tbs. olive oil
1/3 cup finely diced onions
1/3 cup finely diced red bell peppers
1 cup peeled, tart apples, diced
2 carrots, diced
2 ribs celery, diced
1 Tbs. curry powder
4 cups chicken or lamb stock
3/4 cup coconut milk
1 Tbs. kuzu root starch
or 1/3 lb. diced lamb OR chicken cutlets (not both)
1 Tbs. fresh lemon juice
1/4 tsp. salt
1/8 tsp. ground red pepper
1/8 tsp. thyme
1 Tbs. chopped fresh cilantro

Mix kuzu root starch with 3 Tbs. water, stir this into the coconut milk, set aside. In a dutch oven, saute the lamb or chicken (if using) in oil until lamb is brown or chicken is done. Remove from pan, set aside. Saute onions and bell peppers until soft, about 2 minutes. Add the carrots and celery and saute about 3 minutes. Stir in curry powder, stir for 2 minutes. Add the stock, browned lamb or cooked chicken, and apples. Bring to boil. Reduce heat and simmer, uncovered, 20 minutes. Stir in coconut milk mixture, lemon juice, salt, thyme and red pepper, simmer 5 minutes. Stir in cilantro, and serve.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Sept. 2001