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Savory Indian Turkey Soup

Source of Recipe

Angela Lowry


Recipe Introduction

Also called Mulligatawny, this is a sweet, mildly curry flavored Indian-inspired soup.

List of Ingredients

3 tablespoons olive oil
1 medium onion, minced
2 carrots, peeled and diced
3 ribs celery, minced
1 Granny Smith apple, peeled and diced
1 large potato, peeled and diced
1 to 1-1/2 tablespoons best quality curry powder
6 to 7 cups turkey or chicken broth
1 can (14 ounces) diced tomatoes, undrained
Salt to taste
1/2 cup GFCF 'cream'
1 1/2 cups cooked turkey, cut into 1/2 inch dice


Recipe

Heat oil over medium high heat in a medium size soup pot.
Add onion, carrots, celery, apple, and potato and sauté until softened, 7 to 10 minutes. Stir in the curry powder; cook and stir a minute more.

Stir in the broth and tomatoes; season with salt. Bring to a boil.

Reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are very tender, about 30 minutes.

Puree the soup in a with an immersion blender or in food processor until smooth. Return it to the soup pot and stir in the cream and turkey.

Heat over low heat until hot. Serve hot.

Variation: Serve chunky, without pureeing.