Name: Hearty Spiced Indian Turkey Mulligatawny Soup with Coconut Milk
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 green apple, peeled and diced; 1 pound cooked turkey breast, diced or shredded; 1 cup red lentils, rinsed; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 1/4 teaspoon cayenne pepper (optional); 6 cups low-sodium chicken or turkey broth; 1 can (14 oz) coconut milk; 1 tablespoon lemon juice; Salt and black pepper to taste; 2 tablespoons chopped fresh cilantro, for garnish

From craving to table

Instructions

1
Heat vegetable oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
2
Stir in garlic, ginger, and green apple; cook for another 2 minutes until fragrant.
3
Add curry powder, cumin, coriander, turmeric, and cayenne (if using). Sauté spices for 1 minute.
4
Add the diced turkey, rinsed lentils, and broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until lentils and vegetables are tender.
5
Stir in coconut milk and simmer for another 5 minutes.
6
Add lemon juice, salt, and pepper to taste.
7
For a smoother texture, blend part of the soup with an immersion blender, or leave chunky as desired.
8
Ladle into bowls and garnish with fresh cilantro. Serve hot.

Hearty Spiced Indian Turkey Mulligatawny Soup with Coconut Milk

Instructions

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