Turkey Mulligatawny Soup with Coriander
Warm up with a bowl of Turkey Mulligatawny Soup with Coriander, a fragrant and hearty dish that effortlessly blends comforting ingredients with bold, aromatic spices. This recipe is the perfect use for leftover turkey, featuring tender pieces of meat simmered with a medley of fresh vegetables, green apple, and a vibrant mix of curry powder, turmeric, and cumin. A splash of creamy coconut milk adds richness, while fresh coriander leaves and a squeeze of lime elevate the flavors with their bright, zesty notes. With the optional addition of basmati rice, this soup becomes a wholesome one-pot meal that's as satisfying as it is nutritious. Ready in just an hour, this soul-soothing dish is ideal for cozy weeknight dinners or holiday leftovers, ensuring every spoonful is a delightful blend of warmth and spice.
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Recipe Information
Ingredients
- 2 cups cooked turkey (shredded or diced)
- 2 tablespoons unsalted butter or oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 medium green apple (peeled, cored, and diced)
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 6 cups chicken or turkey stock
- 1 cup cooked basmati rice (optional)
- 1 cup coconut milk (unsweetened)
- 0.25 cup fresh coriander leaves (chopped)
- to taste salt
- to taste black pepper
- 1 lime wedges (for serving)
Instructions
Heat the butter or oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
Add the carrots, celery, and green apple. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle the curry powder, turmeric, and cumin over the vegetables. Stir well to coat everything evenly with the spices.
Pour in the chicken or turkey stock and bring the mixture to a boil.
Reduce the heat to a simmer and cook uncovered for 15-20 minutes, or until the vegetables are tender.
If desired, blend a portion of the soup with an immersion blender for a creamier texture. (Optional step.)
Stir in the cooked turkey, cooked basmati rice (if using), and coconut milk. Simmer for an additional 5 minutes to heat through.
Season the soup with salt and black pepper, adjusting to taste.
Stir in the fresh coriander leaves just before serving.
Ladle the soup into bowls and serve with lime wedges on the side for an extra burst of brightness.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
