Coconut Mulligatawny Soup
Coconut Mulligatawny Soup is not only rich, warm and decadent, but it's a perfect way to use Thanksgiving leftovers in a fabulous soup. Soup with substance I call it.
Servings: 6 People
- 2 Tbsp Butter Unsalted
- 1/2 Cup Onion Chopped
- 2 Celery stalks Chopped
- 2 Carrots Chopped
- 1 1/2 Tbsp Flour
- 2 Tsp Curry powder Fresh Jax Mild Thai Coconut Curry
- 1/2 Tsp Turmeric
- 1/2 Tsp Ginger, ground
- 1/2 Tsp Cinnamon
- 4 Cups Chicken broth
- 1 Apple Peeled, cored and chopped
- 1/4 Cup Rice Uncooked
- 1 Cup Turkey breast Cooked and cut into bite size pieces
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 2 Tsp Thyme Fresh. You can substitute 1/2 Tsp dried.
- 1 13.5 oz can Coconut milk Light
Add butter to large soup pot and when melted, add onion, celery and carrots. Sauté 2 minutes and add flour, curry, turmeric, ginger, and cinnamon and continue cooking 5 more minutes.
Add chicken broth, stir well and bring to a boil. Turn heat to medium high and simmer 30 minutes.
Add apples, rice, turkey, salt, pepper and thyme. Simmer 15 minutes. Add coconut milk and simmer 5 more minutes.
Calories: 243kcal | Carbohydrates: 16g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 998mg | Potassium: 610mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3630IU | Vitamin C: 15.4mg | Calcium: 52mg | Iron: 1.6mg