Mulligatawny

I don't actually know how this compares to other Mulligatawnys, because this is the only one I've ever had. I made it for the second time tonight, and it won't be the last. I didn't make it from stuff in our CSA--and it's not exactly seasonally appropriate--but I'm still posting it, because it's good, and it's CSA-friendly. I got the recipe from the Everyday Paleo site. We don't follow the paleo lifestyle in this household, though I've been fascinated by it since some friends introduced me to the concept. And I've certainly benefited from the tasty paleo recipes!

Ingredients:
1 1/2 lb. meat (I used ground beef, and that's what the original recipe called for, but you could use something else)
2 T. olive oil (the original recipe called for coconut oil)
2 shallots, chopped
1 leek, halved and sliced
3 carrots, chopped
1 parsnip, chopped
2 apples, peeled, cored, and chopped
1/4 c. fresh parsley, chopped (we harvested some from our garden)
1 T. curry powder
1/4 t. freshly grated nutmeg (you could use ground, but it won't be as good)
1 t. ground turmeric
1/4 t. ground cloves
1 T. cinnamon
1 quart (4 c.) chicken stock
1 can (13.66-oz. or so) coconut milk
Salt, to taste
Freshly ground black pepper, to taste

Heat the oil in a large soup pot over medium heat. Add the shallots & leeks and sauté for 4-5 minutes. Add the carrots, parsnip, & apples and sauté for another 7-8 minutes. While the veggies are cooking, brown the meat in a separate skillet. Add the browned meat to the soup pot and mix with veggies. Add parsley & dry spices and mix well. Add chicken stock & coconut milk, bring to a simmer, and cook for 1 hour (uncovered). Add salt and pepper to taste.

Comments:
This is rich, satisfying, and full of flavor. One of our guests at dinner tonight was a seven-year-old girl who is a pretty typical seven-year-old foodwise, and she ate three bowls . . . and wanted more after that. I think that's a pretty good advertisement.