Mulligatawny Soup from Tina MacDonald

3 medium carrots, pared and sliced
1 cup cauliflower flowerets
6 cups chicken or turkey stock (I made Leftover Stock from a 10 pound turkey)
3 cups diced chicken or turkey
1 medium onion, chopped
2 ribs celery, chopped
¼ cup butter
½ cup unsweetened apple sauce
2 tbsp. curry powder
1 tsp. salt
1 tbsp. lemon juice
½ cup heavy cream

Cook carrots and cauliflower in 2 cups of the chicken or turkey stock for 20 minutes or until tender. Meanwhile, sauté onion and celery in butter in Dutch oven, stir in apple sauce, curry powder, and salt. Sauté until soft. Gradually add in the remaining stock, add diced chicken, bring to a boil and reduce heat. Simmer for 15 minutes. Add carrots and cauliflower with their cooking liquid. Stir in lemon juice.

Remove from heat and cool slightly. In batches, puree the soup in a blender or food processor. Stir in heavy cream, and reheat to serving temperature.

Makes 10 1-cup servings.

Total recipe = 1420 calories, 86.2 grams of carbohydrate and 17.9 grams of fibre
1 serving = 142 calories, 8.6 grams of carbohydrate and 1.8 grams fibre