I just used the last bits of the bird to make this spicy Mulligatawny soup.
2 tablespoons butter
1 medium onion diced
5 cloves garlic, chopped fine
1 tart apple diced
1 medium carrot diced
1 tablespoon curry powder or 2 tablespoons curry paste
1 teaspoon cumin
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1/2 teaspoon ground cardamom
1 crushed bay leave
1 teaspoon black pepper
1/2 teaspoon salt (salt to taste)
5 cups chicken broth
2 cups diced cooked turkey or chicken
1 cup coconut milk
1/4 cup lemon juice
1 Tablespoon sugar
1/2 teaspoon grated lemon zest
1 can (15 ounce) black beans, drained and rinsed
Melt butter in a large pot. When it is hot, add onion, garlic and salt and saute about 3 minutes. Add, apples and carrots and saute about 5 more minutes.
Sprinkle spices over sauteed vegetables and stir until coated. Sprinkle flour over mixture. Stir and cook about 2 minutes.
Slowly add broth, while stirring. Bring to boil and simmer 10 minutes.
Add all remaining ingredients, return to simmer and cook about 10 more minutes.
- You can start with raw diced chicken or turkey and saute first adding the onions after the meat is fully cooked and following the recipe from there.
- You can add 1 1/2 cups of cooked rice instead of black beans.
- You can add 1 1/2 cups of pureed cooked winter squash (you may need to increase the salt and/or curry powder to adjust for the increased volume).
- You can add 1 cup of half and half instead of coconut milk.