Mulligatawny Soup

Mulligatawny Soup
Serves 6-8

1 Small roasted chicken (rotisserie chicken works well)
1 Onion
Canola or olive oil
2 Carrots, peeled and chopped
2 Celery stalks, chopped
1 Jalapeno pepper, seeded and finely chopped
3 Garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 Tbsp curry paste or powder
1 tsp ground cumin
2 Cups cooked chickpeas or 19 oz can rinsed and drained
1 tsp salt
14 oz can coconut milk (optional)
1 Tart apple (such as Granny Smith), cored and finely chopped or diced

Steamed rice, for serving
Chopped fresh cilantro and/or peanuts, for garnish (optional)

Pull the meat off the roasted chicken, discarding the skin and putting the carcass and bones into a saucepan.  Set the meat aside and just barely cover the carcass with water.  Peel the onion and add the outer layers of skin to the pan.  Bring to a simmer and cook for about half an hour.  Strain into a bowl or pot and set aside.  You should have 4-6 cups of stock.

Meanwhile, chop the onion and saute it in a drizzle of oil in a large soup pot set over medium high heat.  Add the carrots, celery, jalapeno, garlic, and ginger and cook for a few minutes, until soft.  Add the curry paste, cumin, and chickpeas and cook for another minute or two.  Add the chicken stock, salt, and chopped chicken and bring to a simmer.  Cook for about 10 minutes, then add the coconut milk and apple and heat through.

Put a scoop of rice into each bowl and ladle the soup over top.  If you like, sprinkle with cilantro and/or chopped peanuts.