Mulligatawny Soup

1-2 jalapeno peppers
4 tspfresh ground black pepper
1 tbs ground coriander
2 tsp ground tumeric
3/4 tsp ground cumin
1/2 tspground nutmeg
1/4 tsp ground cloves
5 garlic cloves
2 tsp grated ginger root
2 tbs butter
2 diced onions ( about 2 1/2 cups)
1 pound chicken cut into 1/2" cubes
8 cupschicken broth
6 oz tomato paste
1 1/2 tsp salt
2 carrots diced (about 2/3 cup")
2 apples, peeled and diced (about 1 1/2" cups)
1 potato (about 1 cup)
1/2 cup frozen peas

-Remove the stems from the japapens and seeds if you don't want too hot
-grind jalapenos, black pepper , coriander, tumeric, cumin, nutmeg, cloves, garlic andg ginger to a paste in a blender
-Heat butter in soup pot over medium heat. Cook the onion, stirring occationally until brown. Add spice and cubed chicken, cook for 5 min.
-Add broth, tomatoe paste and salt. Bring to simmer and cook for 20 min.
-Add the carrots, apples, and potatoes. Continue to simmer the soup unitl everthing is tender , about 20 min.
-Add peas and simmer just until heated thorugh, about 5 min.
Makes about 8 servings


Number of Servings: 8

Recipe submitted by SparkPeople user LYNOBLE.