Mulligatawny Soup

I had my eye on this soup off of Pioneer Woman's blog for quite some time but was always a bit skeptical. Once I finally tried, I've been craving it on a weekly basis. It was delicious! And of course, since I lived in NYC and happen to love Seinfeld, Mulligatawny soup holds a dear place in my heart. Thanks to "Pdub" I can have a reminiscent city experience in the comfort of my own kitchen.
I changed a few things based on our preferences, surprisingly my kids loved it...but just to be safe, I woudn't say this is a kid-friendly dish.

Mulligatawny Soup
Ingredients:

• 14 oz extra firm tofu, cut into 1 inch cubes (can use diced, cooked chicken but tofu is so good in this soup)
  
• 1 1/2 Tbsp butter
  
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 to 2 whole carrots, finely chopped
• 1/4 c. flour
• 1 1/2 Tbsp curry powder
• 4 c. chicken bullion/broth
• 2 c. half and half
• 2 whole granny smith apples, peeled and diced
• 1 Tbsp sugar
• 2 tsp salt
• Ground pepper to taste
• Dash lime juice to tatste

Cooking Directions:
In large pot, melt butter over medium heat. Add onion, carrot, garlic, and tofu. Stir and cook until onions begin to brown. Sprinkle in the flour and stir until combined. Stir in curry and cook for one minute, stirring constantly.
Stir in chicken broth until combined and cook for five minutes. Stir in half and half, salt pepper, and sugar and cook another five minutes. Add diced apples and cook another five minutes. Turn off heat and let stand about 10 minutes. Dash lime juice in before serving.