A Mulligatawny Soup Recipe for Your Leftover Turkey and Vegetables
Mulligatawny is an Indian soup very rich in flavor. It calls for a bit of spice…the kind of thing I like. This recipe is ideal for your post-holiday turkey leftovers.
My wife calls it DIVINE, and I think she is right.
Turkey Mulligatawny Soup Recipe
Prep Time: 45 minutes
Cook Time: 45 minutes
Ingredients
2 T Olive Oil
1 lb Diced Leftover Roasted Turkey
3 Stalks Celery – Cut on Bias
1 Red Pepper – Cut into 1/2″ Strips – Then Cut Into Triangles
6 Small Russet Potatoes – Cut into 1/8″ pieces.
6 Small Carrots – Cut on Bias
1 Medium Red Onion – Diced
1 Medium Sweet Onion – Diced
For Blonde Roux
2 T Flour
2 T Butter
4 T Curry Powder
For Liquid
2 – 20 oz Cans of Coconut Milk
20 oz of Chicken Broth
20 oz of Milk
For Garnish
2 Honey Crisp Apples – Seeded and Diced
Naan or Toasted Tortillas
Instructions
- Sweat the vegetables and turkey on medium high heat in olive oil in a 4 quart stock pot.
- Make the roux in a separate saute pan.
- Slowly add chicken stock and stir with whisk until all stock is added and create a smooth consistency.
- Transfer to stock pot.
- Add Curry powder.
- Add in coconut milk and milk.
- Bring to a simmer.
- Add two diced apples.
- Return to simmer for five minutes.
- Serve with naan or toasted tortillas.