Turkey Mulligatawny Soup With Coriander
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
47
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
18 cups
Water1 cup
Vegetable Oil2 tbsps
Curry Powder3 tsp
Ground Cumin4 cups
Onion (chopped)1 cup
Lime Juice (fresh)Directions:
1
In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer, uncovered, for 3 hours
2
Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups
3
In a blender puree the garlic and the gingerroot with the remaining 1/3 cup water
4
In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the puree, stirring, for 2 minutes, or until the liquid is evaporated
5
Add the curry powder and the cumin and cook the mixture, stirring, for 1 minute
6
Add the potatoes, peeled and cut into cubes, onion, carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft
7
In the blender puree the mixture in batches until it is smooth, transferring it as it is pureed to another large kettle
8
Stir in the remaining stock, coconut milk, lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander
9
The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled
10
The soup keeps, covered and frozen, for 2 months
11
Serve the soup garnished with the coriander sprigs