Julie Van Rosendaal - Mulligatawny

Julie brings us a soup that's guaranteed to help ward off colds and flu.

Mulligatawny Soup

1 small roasted chicken (a deli rotisserie chicken works well)
1 onion
canola or olive oil, for cooking
2 carrots, peeled and chopped
2 celery stalks, chopped
1 fresh jalapeño pepper, seeded and finely chopped
3 garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 Tbsp curry paste or powder
1 tsp cumin
1-2 cups cooked chickpeas (half to a full 19 oz can, rinsed and drained)
1 tsp salt
1 14 oz (398 mL) can coconut milk (optional)
1 tart apple (such as granny Smith), finely chopped

steamed rice, for serving with
chopped cilantro and/or chopped salted peanuts, for garnish (optional)

Pull the meat off the roasted chicken, eat the crispy skin and put the 
carcass and bones into a saucepan. Set the meat aside and just barely 
cover the carcass with water. Peel the onion and add the outer layers 
of skin to the pan. Bring to a simmer and cook for about half an hour. 
Strain into a bowl or pot and set aside. You should have 4-6 cups of 
stock.

Meanwhile, chop the onion and sauté it in a drizzle of oil in a large 
soup pot set over medium-high heat. Add the carrots, celery, jalapeño, 
garlic and ginger and cook for a few minutes, until soft. Add the 
curry paste, cumin and chickpeas and cook for another minute or two.

Add the chicken stock, salt and chopped chicken and bring to a simmer. 
Cook for about ten minutes, then add the coconut milk and apple and 
heat through.

Put a scoop of rice into each bowl and ladle the soup overtop. If you 
like, sprinkle with cilantro and/or chopped peanuts. Serves 6-8.