Crock-Pot Mulligatawny Soup

4 cups chicken broth
2 cups canned diced tomatoes
1 small onion fine chopped
1 large carrot fine chopped
1 small peeled sweet potato small cubed
1 bell pepper fine chopped
1 whole raw chicken breast small cubed
1 large apple peeled and small cubed
juice from 1/2 lemon
1 Tbsp chopped parsley
2 tsp curry powder or to taste
1 tsp sugar
1 tsp salt or to taste
black grated pepper to taste
1 1/2 to 2 whole cloves

Place all in crock-pot and cook high 4 to 6 hours or on high for one hour and then
low for 7 to 9 hours. It's done when vegetables are fully soft. Sometimes old
crock pots don't put out enough heat to be finished by stated cooking times. When
it's all done, take about two cups of it and put it in a blender. In a few seconds
its about the consistency of baby food. Stir it back into the soup. This really
idealizes the broth of the soup without watering it down. Like a lot of things, I
think this might be better on the second day.

Note: other additions could be: chopped coriander, frozen thawed green peas, cubed
white potatoes, diced zucchini or eggplant
Yield: 6 to 8 servings.

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