As the original recipe from "Tonics" by Robert A. Barnett states, "...the soup is delicious even if your breathing is fine." I found this recipe while in college and learning to deal with being sick without my mom! The soup freezes well, so I make it when I'm well so that when I'm sick, it's in the freezer ready to go. That way, it's easier than opening a can!

Ingredients:

• 1 medium onion; peeled
• 1 lb carrots; peeled and trimmed
• 1 bunch celery with leafy tops
• 1 Tbsp. olive oil
• 1 Tbsp. curry powder
• 2 tsp. cayenne; or to taste
• 12 cups low-sodium canned chicken broth
• 2 heads garlic; cloves lightly smashed, peeled, and thinly sliced
• 5 dried red chili peppers
• 2 tsp. kosher salt
• freshly ground pepper to taste
• 1 bunch fresh cilantro leaves, minced
• 1 bunch fresh mint leaves, minced
• 1 bunch fresh basil (optional), minced
• 1 bunch fresh parsley leaves, minced
• Squirt of fresh lemon juice

Directions:

Chop the onion, carrots, and celery into bite-size pieces. Heat the oil in a soup pot over medium heat. Stir in the onion, carrots, celery, and curry powder and cayenne. Reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are very soft but not too brown. Add the broth, bring to a boil, and simmer, uncovered, for 30 minutes.

Add the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using. Cover the pot, bring to a boil, and reduce the heat to a high simmer. Cook for 15 to 20 minutes, until the garlic is soft but not mushy. Fish out the chili peppers with a slotted spoon. Add the lemon juice; taste for seasoning, and add more pepper if you like. Serve hot and feel better!

Servings:	8
Time:	15 Minutes Preparation Time 50 Minutes Cooking Time

Source: "Tonics" by Robert A. Barnett, 1997.

By Countessj from Anchorage, Alaska