1 tablespoon butter

1 cup sliced onion

1/2 cup sliced carrot

1/2 pound boneless, skinless chicken breast cut into 1/2- to 1-inch pieces

1/2 tablespoon curry powder

1 tablespoon flour

2 tablespoons grated fresh ginger or 2 teaspoons ground ginger

1 1/2 cups fat-free, unsalted chicken broth

1 cup water

1/2 cup lite coconut milk

Salt and freshly ground black pepper

1 cup 1/2-inch cubes golden delicious apple

2 tablespoons chopped fresh cilantro (optional)

4 lemon wedges

Heat butter in a large saucepan over medium-high heat. Add onion, carrot and chicken and saute 5 minutes, stirring occasionally. Add the curry powder, flour and ginger and saute about 30 seconds. Stir in chicken broth, water and coconut milk. Simmer 10 minutes. Add salt and pepper to taste. To serve, spoon rice into 2 large soup bowls and ladle soup on top. Sprinkle with apple cubes and cilantro. Place lemon wedges on side.

Yield 2 servings.

Per serving: 337 calories (34% from fat), 12.7 g fat (7.4 g saturated, 2.6 g monounsaturated), 100 mg cholesterol, 32 g protein, 25.9 g carbohydrates, 4.4 g fiber, 200 mg sodium.