Love your leftovers with this non-traditional turkey soup

By Patti Diamond

There’s no wrong way to love your Thanksgiving leftovers. But if you want to do something unbelievably right this year, make this.

Meet my twist on mulligatawny soup, a rich, fragrant, Indian-inspired classic flavored with curry, coconut and just enough nostalgia.

It’s been a family favorite for years, and I credit my British mother — and Britain’s long love affair with Indian cuisine — for bringing it into our holiday rotation.

What makes it special is the playful mix of familiar and exotic. You get traditional Thanksgiving flavors like tender turkey, carrots and a hint of clove, but with a bright, unexpected accent of curry and apple.

Mulligatawny is usually vegetarian, or sometimes made with chicken or beef, but turkey? Not so much. Until now.

This version is so good, it deserves its own name: Mulliga-Turkey Soup. Every spoonful is an adventure — creamy coconut, savory broth, sweet pops of apple.

And, oh, that apple. When you scoop one up, it’s like finding buried treasure. The crisp, tart fruit adds sparkle to every bite.

If you’re sensitive to spice, the apple’s tartness and a squeeze of lemon can make the curry come through a little bolder. A drizzle of sour cream or Greek yogurt will mellow the heat and make your bowl look restaurant ready.

Sprinkle on fresh cilantro, add a few lemon slices for garnish and serve with warm naan or pita on the side.

One spoonful, and you’ll never look at turkey leftovers the same way again. This soup freezes like a dream, which means you can be thankful for your leftovers all over again.

Mulliga-Turkey Soup

Servings: 8 to 10

Ingredients

1 tablespoon olive oil

3/4 cup yellow onion, diced

2 cups carrot, sliced

2 Granny Smith apples, peeled, cored and chopped

1 tablespoon garlic, finely diced (more if you love garlic)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/4 cup all-purpose flour

2 tablespoons curry powder

1/2 teaspoon cumin

1/8 teaspoon cloves

6 cups turkey stock, or 3 (14 oz.) cans chicken broth

2 cups cooked turkey, diced — more if you have it

3 cups cooked rice (white, brown or basmati)

1 (14 oz.) can unsweetened coconut cream

1/4 cup lemon juice

Cilantro

Plain Greek yogurt, optional garnish

Procedure

In a large soup pot over medium-high heat, warm the oil until it shimmers. Add the onion and carrot and sauté for about 3 minutes, just until they start to soften. Toss in the apple and cook another 2 minutes — your kitchen should start smelling pretty amazing right about now.

Stir in the garlic, salt and pepper. Sprinkle the flour, curry powder, cumin and cloves over the mixture and stir to coat every bit. Let it cook, stirring often, for 2 to 3 minutes, until the flour smells toasty and the spices bloom into that irresistible, nutty aroma.

Slowly pour in the broth while stirring, scraping up any flavorful bits from the bottom of the pot. Bring to a gentle simmer and cook for about 10 minutes, or until the vegetables are tender.

Now, add the cooked rice, turkey, coconut cream and lemon juice. Stir and let everything get cozy together for another 10 minutes at a gentle simmer. Taste and adjust the seasoning with a little more salt or pepper if needed.

Ladle into bowls and top with a dollop of Greek yogurt or sour cream, a sprinkle of fresh cilantro and maybe a few lemon slices if you’re feeling fancy.