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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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woodland hues December 28, 2008

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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BonnieZ January 18, 2005
Turkey Mulligatawny Soup with Coriander