Aunt Marty's Mulligatawny Soup with Jasmine Rice

1 tbsp. olive oil

1 tbsp Thai Kitchen green or red curry paste

1 medium red onion, peeled, diced very fine

3 cloves garlic, minced

6 medium carrots, peeled and diced

2 stalks celery, chopped

2 medium apples, peeled, cored, diced

1 medium sweet potato, peeled and diced

1 quart vegetable broth

1 c. coconut milk

Juice from 1-2 medium limes, as needed

1 teas raw agave nectar or sugar

Salt and pepper to taste

1 can chick peas, rinsed and drained

Chicken

Cook 1 pot Jasmine rice

Heat large pot to medium heat. As curry paste and oil. Add fruit and vegetables. Stir and cook until softened about 7 minutes.

Stir in broth, simmer stirring occasionally until veggies are tender. About 20-30 minutes.

Add coconut milk, lime juice as sugar. Stir. Taste to make adjustments. Warm but do not allow to boil. Puree soup. Stir in chickpeas, reheat

Serve over rice.