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    You are in: Home / Recipes / Turkey Mulligatawny Soup with Coriander Recipe
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    Turkey Mulligatawny Soup with Coriander

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Bev's Note:

    I'm always looking for wonderful ways to use leftover turkey. This is a great soup recipe from Gourmet Magazine! Soup's on!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours.
    2. 2
      Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.
    3. 3
      In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water.
    4. 4
      In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated.
    5. 5
      Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft.
    6. 6
      In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle.
    7. 7
      Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander.
    8. 8
      The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled.
    9. 9
      The soup keeps, covered and frozen, for 2 months.
    10. 10
      Serve the soup garnished with coriander sprigs.
    11. 11
      Makes about 14 cups, serving 10.

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    Ratings & Reviews:

    • on December 28, 2008

      45

      We enjoyed this soup (it makes a lot!) and I'm looking forward to how the rest tastes in a day or two; I think it needs to 'sit' for awhile for the flavours to mature. Only had 1 carrot left so used a big parsnip also. It was almost finished simmering when it sunk in (duh!) that there's no turkey meat in here at all, so I shredded some leftover turkey, about 2 cups, and added in the final stages, which was a welcome addition. It would be very pleasant, however, as a light, creamy soup without the turkey. Thanks, Bev, for your posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2005

      45

      I made this for lunch today and it was a very tasty soup. I had homemade turkey stock frozen, so I was able to make this rather quickly. The instruction do not say when to add the curry powder and cumin, so I added it with step #5. Additionally, I used 1/2 tsp of cayenne pepper for an extra kick. I think next time I make this, I will only puree half the soup and leave the rest of the veggies chunky. Thank you Bev for the delish recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Turkey Mulligatawny Soup with Coriander

    Serving Size: 1 (586 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 162.3
     
    Calories from Fat 95
    58%
    Total Fat 10.6 g
    16%
    Saturated Fat 5.0 g
    25%
    Cholesterol 0.0 mg
    0%
    Sodium 33.9 mg
    1%
    Total Carbohydrate 16.6 g
    5%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.0 g
    16%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    turkey carcass

    fresh gingerroot

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