Wicked Good Mulligatawny-ish Soup

Behold! My recipe for Mulligatawny Soup. Which, by the way, is not a made up word. It means 'pepper water' in Tamali. Also important to note is that before making this soup I had never had Mulligatawny soup. So, all I can tell you is that it's wicked good. And Mulligatawny-ish. If you've had Mulligatawny soup somewhere else and this isn't the same . . . well, too bad.

Wicked Good Mulligatawny-ish Soup
(a proud compilation of several recipes and my own additions and subtractions)

1/4 cup butter
1 medium onion
1 medium carrot
1 green pepper

1 red pepper
1 medium tart green apple
1 1/2 c. cooked chicken
1/3 c. flour
1 tsp. curry powder (or more to taste)
2 cloves
2 c. chicken stock
1 c. stewed tomatoes, slightly drained
1/2 tsp. nutmeg
1 tsp. garam masala
Note: many people put celery and a pinch of mace in their Mulligatawny soup. But not me, as a) I don't understand the point of celery and b) I don't really want to eat anything that has 'mace' as an ingredient.

Cut up* the first 5 ingredients (after butter) into smallish pieces and 'saute'** in a 1/4 cup of butter in a big pot. Stir frequently until onions are softish. Stir in the remaining ingredients and simmer, covered, for at least 30 minutes. Season with salt and pepper however you want.

Then eat and say, "Golly! I can't believe I made this!!!" And force all guests to compliment your skills by asking, "Is this good or what?! Can you believe I made this?" Repeat question numerous times.

*I am told the technical term for this is 'dice'. But 'dice' seems to imply a cube-like uniformity which was not present in my preparations. And, yet, against all odds, the soup still turned out . . . delicious. Ha-HA! take that anal cooking 'culinarians'!
** Apparently, saute means to fry over high heat in a short time. I just kinda cooked the stuff over medium heat until the onions were soft. AND STILL, it worked.