Mulligatawny Soup

My first soup this fall and Al loved it!  As a matter of a fact he had two bowls immediately and still wanted dinner as usual.  I must admit I also had a bowl, it made a delicious first course.  Al loves his soup for lunch.

INGREDIENTS

2 teaspoons oil
4 gloves garlic, minced
4 teaspoons chopped fresh ginger, or 1 1/2 teaspoons ground ginger
2 teaspoons curry powder
1/2 teaspoon cinnamon
1 potato peeled and diced
1 apple peeled and diced
3 cups chicken or turkey broth
2 cups fresh or frozen mixed vegetables
1 cup cubed, cooked chicken or turkey
salt
2 tablespoons chopped fresh cilantro or parsley  ( I also use 2 teaspoons dried if I don't have fresh)

In large saucepan, heat oil over medium heat.  Cook garlic, ginger, curry powder and cinnamon in oil, stirring constantly, 1 minute.  Add potato, apple, chicken broth and mixed vegetables.  Bring to boil.  Reduce heat.  Cover.  Simmer 20 minutes or until vegetables are tender.  In food processor or blender, puree vegetable mixture until smooth.  Return to saucepan.  Add chicken and salt to taste,  Heat thoroughly.  Sprinkle with cilantro.