Ceci Giltenan, Author

I just used the last bits of the bird to make this spicy Mulligatawny soup.

Mulligatawny Soup

2 tablespoons butter

1 medium onion diced

5 cloves garlic, chopped fine

1 tart apple diced

1 medium carrot diced

1/4 flour

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.

Substitutions –

1. 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.
2. You can add 1 1/2 cups of cooked rice instead of black beans.
3. 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).
4. You can add 1 cup of half and half instead of coconut milk.