Mulligatawny!

Mike and Scott loved it so much they want it every Friday. It was awesome. (Please don't judge it by the horrible photo).

Mulligatawny from Cook's Illustrated 30-Minute Recipe

6 c. chicken broth
1/2 c. shredded unsweetened coconut
1 # chicken breast
1 T. oil
1 onion, minced
1 T. fresh ginger, grated
4 garlic cloves, minced
1 T. curry powder
2 carrots, grated
1 very ripe banana, peeled and cut into 1" pieces
3/4 c. plain yogurt
2 T. minced fresh cilantro

1. bring broth & coconut just to boil, covered, set aside.
2. season chicken with s&p. heat oil in large Dutch oven over med-high until just smoking, add chicken and lightly brown on both sides, transfer to plate.
3. add onion and 1/2 t. salt to fat in Dutch oven and cook over med-high until lightly browned, 3-5 min. stir in ginger, garlic, curry and cook about one minute, until fragrant.
4. turn heat to low and stir in hot broth. add carrots, banana and chicken, cook, covered until chicken is cooked through, about 10 minutes.
5. remove chicken from pot, increase heat to med-high and cook until carrots are tender, about 5 minutes.
6. while soup is simmering, shred chicken into bite-size pieces. puree soup in small batches in blender until smooth. return pureed to pot, stir in chicken and return to brief simmer to heat through. season with s&p, dollop yogurt and cilantro in individual bowls.

You could totally make this without chicken and with veggie broth and I am sure it would still be fabulous.