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

    Average Rating:

    2 Total Reviews

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    • on December 28, 2008

      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.

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    • on January 18, 2005

      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.

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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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