Mulligatawny Soup

2 tablespoon oil
1 teaspoon crushed ginger
1 teaspoon crushed garlic
1 large onion, sliced
2 tablespoons Besan (chickpea flour)
1 Granny Smith apple, peeled and diced
1 heaping tablespoon curry powder
1/4 teaspoon turmeric
1 bay leaf
1 teaspoon coarse ground black pepper
3 cups chicken stock
1-2 tablespoons boiled rice (optional)
1 cup cooked chicken, shredded
lemon wedges

Heat oil in a saucepan. Add ginger and garlic; saute 2 minutes then add onion and saute until transparent. Add besan, apple, curry powder, turmeric, bay leaf, pepper and chicken stock. Bring to a boil; cover, reduce heat and simmer 45 minutes. Blend until a smooth puree. Pass through a sieve if desired. Add rice and chicken. Stir well and heat through. Serve with lemon wedges.