Madras Soup Recipe

Directions:

1. Preheat oven to 425� F.
2. Warm oil in Dutch oven or large, heavy saucepan over medium-high heat.
3. Stir in scallions and garlic and cook, stirring often, until wilted, about 2 minutes. Stir in curry powder, cumin and salt, and cook, stirring, 30 seconds.
4. Add chicken broth, potatoes, coconut milk, tomatoes and chiles, chicken, carrots, and rice. Stir well and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until rice is tender, 25 to 30 minutes.
5. Stir in apples and lime juice. Cook until heated through, about 2 minutes. Ladle into deep bowls and, if desired, sprinkle each with reserved scallion greens.