Mulligatawny Soup

3 carrots, pared and sliced
2 celery stalks, chopped
6 cups (1500ml) chicken broth or chicken soup base
3 cups (800 gm) diced, cooked chicken or turkey
1 large onion, chopped
1/4 cup olive oil (60ml)
1 apple, pared, quartered, cored and chopped
5 teaspoons (25ml) curry powder
1/2 tsp salt (3ml)
1/4 cup flour (35 gm)
1 tbsp lemon juice (15ml)
fresh chopped parsley for garnish
6 lemon slices
2 cups hot cooked rice (550 gm)

Cook carrots and celery in one cup (250 ml) of chicken broth in a medium-sized saucepan for 20 minutes until tender.
Add chicken and heat until just hot: keep warm.
Sauté onion in oil until soft in large pan, stir in apple, curry powder and salt and sauté 5 minutes more until apple is soft. Add flour.
Gradually stir in remaining chicken broth and heat to boiling, stirring constantly.
Add the vegetables and chicken with their liquids and bring just to boiling. Stir in lemon juice.
Simmer, covered, on low heat while cooking the rice.
Use lemon slices and parsley to garnish and serve with rice on the side and bread.