Turkey Mulligatawny Soup | Dairy Free

Hello dear readers!  Migrating our host server took longer than expected, but I’m back!  Hopefully you are still reading…

Anywhoo, today’s recipe is perfect for using up those holiday leftovers.  Whether you prefer your turkey on Thanksgiving or Christmas, this recipe offers an awesome and different flavor for your leftovers!  To be honest, Sweet Pea didn’t really care for this one, but she’s also sick right now and not eating much of anything, so I’m planning to try it again soon.  I thought it was AWESOME, and Tom really liked it too.  And it tastes just as good the second and third day!

I’d heard of mulligatawny soup, but didn’t really know much about it.  I had a lemon to use up last week, and some leftover turkey, and was googling around for soup options.  I had my heart set on avgolemono soup, but the amount of eggs in that stuff made it a no-go for this house.  I didn’t find exactly what I was looking for, but I did find quite a few recipes for mulligatawny soup…and the recipes were as varied as the sources!  So I took some elements from a couple of different recipes and added my own flair to make a totally tasty soup.  I’m sure it’s not authentic at all, but is anything authentic nowadays?

The most time-consuming element of this recipe is chopping the veggies.  But if you have a food processor, dice those babies up in record time!  You’ll have soup in a half hour.

Turkey Mulligatawny Soup

Dairy Free Turkey Mulligatawny Soup - Lanari Photography

3/4 c. uncooked jasmine rice

1 1/2 c. water

2 Tbsp. dairy-free margarine

1 medium onion, diced

1 large carrot, diced

3 garlic cloves, minced

1 large apple, peeled, cored, and diced (I used Granny Smith, but you’ll want something that won’t fall apart during the cooking process)

1 Tbsp. curry powder

1/4 c. all-purpose flour

1 (32 oz.) box low-sodium chicken broth (check your labels for dairy!)

1 lb. cooked, diced turkey meat (or chicken)

1 Tbsp. brown sugar

Juice of one lemon

1/2 c. canned coconut milk

Salt to taste (I used about 1 tsp. kosher salt)

Combine rice and water in a small saucepan.  Bring to a boil, then lower the heat and simmer until the rice is fully cooked, about 20 minutes.  Reserve for later.

In a dutch oven, melt the dairy-free margarine over medium heat.  Add the onion and carrot, and cook for 1-2 minutes until the onion is fragrant.  Add the garlic and apple, and cook until the vegetables start to become translucent, about 3-5 minutes.  Add curry powder and cook for one minute until you can smell the spices.  Then add the flour, and stir until the mixture is thick.  Slowly whisk in the entire box of chicken broth, making sure there are no flour lumps.  Let the soup simmer for 5-10 minutes, or until slightly thickened.

Stir in the cooked turkey, and simmer until the meat is heated through.  Add the brown sugar, lemon juice, and coconut milk.  Add the cooked rice and stir to combine.  Season with salt to taste.

Recipe Notes: If you’d like a “soupier” soup, add water (or coconut milk!) 1/2 cup at a time until it reaches your desired consistency.  You may need to adjust the seasonings a bit.  This soup still tastes great the second and third day!  The rice will absorb a bit more liquid, so you may need to thin the soup with water for reheating.  Unless you like it more stew-like, in which case you’re in luck!  I didn’t try freezing this, so I’m not sure how it would work.  If you try it successfully, let me know!

This is an original recipe by Kristin Lanari.  If you’d like to share, please give credit where credit is due!  Thanks!

 

 

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