Curried Turkey Soup

Yield: 11 servings

Ingredients

• Soup:
• 1  tablespoon  stick margarine or butter
• 4  teaspoons  curry powder
• 1  teaspoon  minced peeled fresh ginger
• 2  garlic cloves, minced
• 4  (16-ounce) cans fat-free, less-sodium chicken broth, divided
• 2  cups  chopped onion
• 1  cup  chopped leek
• 1/2  cup  diced peeled Golden Delicious apple
• 1/2  cup  diced carrot
• 1/2  cup  diced celery
• 3  cups  finely shredded cooked turkey
• 1  tablespoon  lemon juice
• 1/8  teaspoon  white pepper
• 1  (12-ounce) can evaporated skim milk
• 1/2  cup  all-purpose flour
• 
  Remaining ingredients:
• 2 3/4  cups  hot cooked rice
• 3/4  cup  diced peeled Golden Delicious apple
• 1/3  cup  chopped dry-roasted peanuts
• 1/3  cup  chopped fresh parsley
• 1/3  cup  flaked sweetened coconut, toasted

Preparation

To prepare soup, melt margarine in a large Dutch oven over low heat. Add curry powder, ginger, and garlic; saute 2 minutes. Add 2 cans of broth, onion, and next 4 ingredients (onion through celery), and bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender.

Place half of the vegetable mixture in a food processor, and process until smooth. Spoon into a bowl. Repeat procedure with remaining vegetable mixture.

Combine the vegetable puree, 1 can of broth, turkey, juice, pepper, and milk in pan, and stir well. Combine 1 can of broth and flour in a bowl. Stir with a whisk; add to vegetable mixture in pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thick, stirring constantly.

Spoon 1/4 cup rice into each of 11 bowls; top with 1 cup soup, about 1 tablespoon diced apple, 1 1/2 teaspoons peanuts, 1 1/2 teaspoons parsley, and 1 1/2 teaspoons coconut.

Nutritional Information

Calories:

267 (25% from fat)

Fat:

7.5g (sat 2.3g,mono 2.7g,poly 1.8g)

Protein:

19.3g

Carbohydrate:

30.1g

Fiber:

2.6g

Cholesterol:

36mg

Iron:

2mg

Sodium:

555mg

Calcium:

130mg