On today's Menu: Mulligatawny 
The ladies catch up on the chaotic weather, the dreams of a movie soup, the antics of Jen's little dog, and the power of coconut oil.

Mulligatawny 
Ingredients
- 1 medium onion, chopped
- 1 carrot, shredded
- 2 celery ribs, diced
- 2 tbsp coconut oil
- 1 ½ tbsp curry powder (or more to taste)
- 2 cloves garlic, crushed
- 2 quarts (2 L) chicken broth 
- 3 c. diced chicken (leftover, or you can dice up boneless, skinless breasts)
- 1 bay leaf
- 1 tart apple, diced
- ½ tsp black pepper
- ½ tsp dried thyme
- Zest of 1 fresh lemon, grated
- 14 fluid ounces (425 ml) unsweetened coconut milk
- salt to taste

Cooking Instructions:
1. In a large, heavy-bottomed pot, over low-medium heat, saute the vegetables in the coconut oil. When they’re soft, add the curry powder and garlic and saute for another couple of minutes. (if using raw chicken, you can cook with veggies or remove veggies, add chicken and cook and then put the veggies back into the pot before the next step)
2. Add the chicken broth, dices chicken, bay leaf, diced apple, pepper, thyme, and lemon zest to the pot and stir it all up. Bring to a simmer and let it cook for 30 to 45 minutes.
3. Stir in the coconut milk, salt to taste, and serve. 

Recipe from 500 Paleo Recipes by Dana Carpender