Mulligatawny Soup

Heat oil in a large pot, add onion, garlic, carrot, celery and apple and cook on medium heat until soft (around 5 minutes).

Add flour and spices and mix until all vegetables are coated, then add in canned tomatoes and stir. Slowly add in the chicken broth, stirring constantly until soup is combined and thickened.

Add lemon juice, chicken and salt/pepper to taste and let soup simmer on low heat for 30 minutes.

Serve with bread (baguette or naan bread are both delicious with this soup).

Serves 4 as a starter or 2 as a main course.