Mulligatawny

This was requested by Mama P after a visit a couple weeks ago. It is also a ww recipe with a points value of 4, and 4 servings. Love it!

2 t evoo, or I substitute sesame oil for a little more flavor. Coconut oil would impart a nice flavor as well.
1/2 onion, chopped finely
1 carrot, finely chopped
1 celery stalk, finly chopped
1/2 bell pepper, seeded and chopped
1 tart apple, cored and chopped
1/4 c all purpose flour
2 t (though you can always add more for a stronger flavor as you go) curry powder
1/8 t fresh grated nutmeg
1 whole clove, ground
2 c chicken stock or broth
1 can diced tomatoes, drained
1 t fresh lemon juice
1 can chicken breast (this is about the only time I ever use canned meat, but it is so nice in a jif. You could easily use leftovers here, or substitute tofu or pork. Just make sure it is cooked before throwing it in the soup. You would need about 1 1/2 c.)
Salt to taste
In a medium saucepan over mediumheat, heat the oil. Saute the oinion, carrot, celery, bell pepper, and apple until softened, about 5 minutes. Stir in the flour, curry mace, and clove; cook, stirring, 1 minute; gradually stir in the stock. Add teh tomato and lemon juice; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, stirring occasionally, 30 minutes. Add the chicken and salt, and heat through. Can easily be thrown in a crockpot and kept warm. Or frozen in serving sizes and reheated. Serve with some yummy naan or chapati.