Traditional Mulligatawny Soup

1.In a large pot, heat the butter and oil over medium heat until melted and shimmering.

2.Add the onion and cook for 2-3 minutes until softened. Stir in the garlic, carrot, and celery, and sauté for another 3 minutes until fragrant and slightly tender.

3.Add the diced apple and cook for 2 minutes, stirring occasionally.

4.Sprinkle in the curry powder, turmeric, cumin, coriander, black pepper, and salt. Stir well to coat the vegetables and apple with the spices, cooking for 1 minute until aromatic.

5.Add the rinsed basmati rice and chicken pieces, stirring to combine.

6.Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the chicken is cooked through.

7.Stir in the coconut milk (or heavy cream) and simmer uncovered for 5 more minutes, allowing the flavors to meld and the soup to thicken slightly.

8.Add the lemon juice and chopped cilantro, then taste and adjust seasoning with more salt or lemon juice if desired.

9.Ladle the soup into bowls, garnish with extra cilantro, and serve with lemon wedges on the side.