This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Serve with gluten-free roll.
"Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them."
-P. G. Wodehouse, British Author
This is another good example of not judging a dish by its recipe. When I first read a mulligatawny recipe I couldn’t see that it would taste good. Man, was I wrong.
In America, this means the yellow powder you buy in the store, but there are almost infinite variations of curry powder. In the Far East, curry powders vary by individual cook, region, country, and even the class of who is being served. Most curries are spicier than the yellow curry that Americans may be used to.
Originally curry powders were shipped back to Europe when the East India Company controlled much of the spice traffic. At first, these varied greatly in their tastes, color and spiciness. At the Universal Paris Exhibition of 1889, a standardized curry powder was agreed upon and most recipes are subtle variations of that formula.
It is the turmeric that gives curry and other ingredients, including onion, pepper, ground cumin, ground coriander, tamarind, chili powder, fenugreek and mustard powder its yellow color.
Servings = 4 | Serving size =2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This soup keeps well for 4 – 5 days and is better the second day.
Serve with a 1 ounce whole wheat or gluten-free roll.
|1/2 cup||brown rice (cooked)|
|1 quart||low sodium chicken or vegetable broth|
|1/4 cup||onion (diced)|
|1/4 cup||celery (diced)|
|1/4 cup||carrots (peeled and diced)|
|1/4 cup||green bell pepper (diced)|
|2 tsp||curry powder|
|1 lb||fresh tomatoes|
|1/2 lb||cooked turkey breast (cubed)|
Place the water in a medium sauce pan over high heat. When the water boils, add the brown rice and stir once. Reduce the heat to a simmer and cook until all of the water is gone (do not stir the rice while it is cooking). Set aside.
Place the onions, celery, carrots, bell pepper and chicken stock in a large stock-pot. Heat over low heat. Cook until the onions begin to soften.
Add the curry powder and the cooked rice to the soup.
Quarter tomatoes and seed them. Cut them into julienne strips.
Add the tomatoes, turkey and apples to the soup. Cook over low heat, until the apples are just tender.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 261||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 4g||18%|
|Vitamin A 48%||Vitamin C 43%|
|Calcium 5%||Iron 14%|
|Vitamin K 15 mcg||Potassium 832 mg|
|Magnesium 73 mg|