There will be plenty of turkey carcasses this weekend, being stripped clean for sandwiches and needing to be turned into soup. This turkey mulligatawny makes great use of both stock and leftover cooked meat, transforming it into a mildly curried soup that in no way resembles the original meal. Not that there’s anything wrong with that, but you can only eat turkey dinner so many days in a row.
Turkey Mulligatawny Soup
1/2 cup (125 mL) long grain white rice (uncooked)
1 Tbsp. (15 mL) canola or olive oil
1 onion, chopped
1-2 carrots, peeled and chopped
1 stalk celery, chopped
1 tart apple, peeled and chopped
1 small red pepper, seeded and chopped
1 Tbsp. (15 mL) grated fresh ginger
2 Tbsp. (30 mL) flour
1 Tbsp. (15 mL) curry powder or paste, or to taste
Salt and pepper to taste
4 cups (1 L) chicken or turkey stock
1/4 cup (60 mL) mango chutney (optional)
1/2-1 cup (125-250 mL) chopped cooked leftover turkey
1 14 oz (398 mL) can chickpeas, rinsed and drained (optional)
Bring 1 cup of water to a boil in a small saucepan. Add the rice, turn down the heat to low and cover with a tight-fitting lid. Cook for 20 minutes, until all the water has been absorbed. Remove from the heat and set aside.
Heat the oil in a large saucepan set over medium-high heat. Add the onion, carrots, celery, apple, red pepper and ginger and cook for about 5 minutes, until the vegetables are soft.
Add the flour and cook, stirring, for another minute. Add the curry powder, salt, pepper, stock, chutney and tomato paste and bring to a simmer. Turn the heat down to low and simmer for about 8 minutes. Stir in the turkey and chickpeas and heat through.
Divide the rice among your individual soup bowls and ladle the soup overtop. Serves 4-6.
Looking for ways to warm up during the cold weather? Try our 12 Favorite Winter Soups!