Turkey Mulligatawny Soup
This Turkey Mulligatawny Soup recipe is a healthier version inspired by the traditional Indian curry soup. It is packed with cauliflower rice, carrots, celery, and cubed turkey (or chicken) in a rich and creamy, curry-spiced broth with incredible flavors. It’s the perfect soup to make with leftover turkey from Thanksgiving or Christmas. 
Mulligatawny soup is a dream for those who love Indian cooking. It has an amazing combination of spicy yet sweet spices, and this delicious recipe is the perfect balance of flavors. This version of Mulligatawny is a healthy spin on the soup’s Indian origins. It is a cream comforting soup that my Mom used to make the week after Thanksgiving with any leftover turkey and it’s something I now make each year too! It is fantastic not only with turkey but also with diced chicken, whether chicken breasts or thighs. Turkey is added to an amazing blend of key ingredients like curry, turmeric, garam masala, and cinnamon mixed with hearty vegetables, the creaminess of coconut milk, and cauliflower rice; this recipe is low-carb, dairy-free, Whole30, Paleo, and Specific Carbohydrate Diet legal.
What Is Mulligatawny Soup?
Mulligatawny soup is a flavorful, spicy soup that originated in Indian cuisine but has adapted, especially in British cooking. The name comes from the Tamil word meaning “pepper water.” Traditionally, mulligatawny is made with a base of stock, lentils, and a variety of spices, including cumin and coriander. It often includes ingredients like vegetables, rice, and sometimes meat (like chicken or lamb). Coconut milk is often added for richness. The soup is typically served hot and can vary widely in ingredients and spiciness. It’s known for its comforting and warming qualities!
Why You Will Love This Turkey Mulligatawny Soup
- This creamy soup can be on the table in 30 minutes.
- It freezes so well and is perfect for meal prep. It’s a great soup to have on hand to pull out for quick meals.
- This delicious soup is versatile. Change the veggies and adjust the spices to your tastes, or use shredded chicken.
- It’s a great way to use up any leftover turkey after the holiday, or you can easily use chicken in its place too.
- This spiced-filled soup is low-carb, dairy-free, Whole30, Paleo, and Specific Carbohydrate Diet legal.
Ingredients You Need To Make This Mulligatawny Soup
- Olive oil: Olive oil is a wonderful, neutral oil for this soup. You could also use avocado oil as a substitute.
- Vegetables: I like to finely chop the onion, celery, and carrots into small pieces so they cook evenly for this delicious, heartier version of Mulligatawny.
- Apple: Apple is a common ingredient in this Indian soup recipe to give a sweet balance to the spices. I recommend using a tart apple like Granny Smith apples for this soup. It will give a delicious, subtle sweetness. You could use any type of green apples, though.
- Fresh Garlic: You will want to finely mince your garlic to give great full flavor. Use minced garlic if you don’t have fresh garlic on hand.
- Chicken stock: Chicken stock is my top choice for this soup, but you could use chicken broth, vegetable broth or vegetable stock as delicious substitutions. Be sure to check your labels for added sugar.
- Spices: Curry powder, turmeric, paprika, garam masala, and cinnamon are some of the classic spice mix for Mulligatawny soup and are important elements. You could also add cumin and coriander if you would like.
- Coconut milk: The addition of coconut milk is classic for this soup. It gives it an amazing distinct flavor and creaminess. If you aren’t dairy-free, you could use heavy cream as a decadent alternative
- Turkey: Turkey is my favorite for this soup, especially after Thanksgiving, as a way to eat up those leftovers. If you prefer chicken, I recommend boneless, skinless chicken breasts or chicken thighs. You can also use any leftover rotisserie chicken that you might have in the fridge.
- Cauliflower rice: Traditionally, this soup has red lentils or rice, but to make it low-carb, I love to use cauliflower rice. Feel free to swap the cauliflower rice for cooked white rice or brown rice.
How to Make This Mulligatawny Soup
- Heat the olive oil in a large pot or Dutch oven on medium heat. Add the onion and cook for 3 minutes until it begins to soften.
- Add the diced carrot, celery, apple and garlic to the pan, season with salt and saute for 5 minutes until the carrot and apple begin to soften.
- Pour in the chicken stock and spices and bring to a gentle simmer before adding in the coconut milk, diced turkey (or chicken) and cauliflower rice. Leave to simmer for 8 minutes before serving garnished with chopped cilantro.
Can I Use Chicken Instead Of Turkey?
Depending on the time of year, the convenience of turkey may not be there, so chicken is an amazing substitute. I recommend boneless skinless chicken breasts for a delicious lean option or use chicken thighs for a richer, meatier option.
Can I Make This Mulligatawny Soup In The Slow Cooker?
This is an amazing soup to make in the slow cooker. After sauteing the onion and garlic until the onion has softened, add all the ingredients except the coconut milk and garam masala to the slow cooker. Slow cook on low for 6-8 hours or on high for 3-4 hours. In the last 15 minutes, add the coconut milk and garam masala. Adjust with salt if needed.
Can I Make This Mulligatawny Soup In The Instant Pot?
Using the instant pot is a very convenient way to make this. Using the saute option, saute onion until transparent. Add the garlic and vegetables and saute for 2-3 minutes. Add the remaining ingredients, except the coconut milk and garam masala. Select manual and pressure cook on high for 15 minutes. Release pressure for a natural pressure release for 10 minutes. Remove the lid and add coconut milk and garam masala. Adjust with salt if needed.
How To Store Mulligatawny Soup
You have a couple of options for storing this. You can store it in the fridge for 3-4 days in a glass, airtight container or in the freezer in a freezer-safe container for around three months. It is also amazing to store in individual portions to conveniently enjoy throughout the week.
What About Leftovers?
The leftovers for this soup are amazing. After bringing it to room temperature, you can store it in the fridge for 3-4 days in an airtight container or in the freezer in a freezer-safe container for around 3 months. To reheat, warm over medium-high heat until heated through or warm in the microwave.
Looking for other ways to use up leftover Thanksgiving turkey? Here are a few more recipes where you can swap the chicken for turkey:
- Chicken Pot Pie Soup
- BLT Chicken Salad Wraps
- Chicken & Cauliflower Rice Soup
- Broccoli & Chicken Casserole
- Leftover Turkey Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Turkey Mulligatawny Soup
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 2 sticks celery finely diced
- 1 apple cored and finely diced
- 4 cloves garlic crushed
- 4 cups chicken stock
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 tsp garam masala
- 1/2 tsp cinnamon
- 1 can coconut milk
- 3 cups cook cubed turkey (or chicken)
- 3 1/2 cups cauliflower rice
- 2 tbsp chopped cilantro (for garnish)
Instructions
- Heat the olive oil in a pot on medium heat. Add in the onion and cook for 3 minutes until the onion begins to soften.
- Add the diced carrot, celery, apple and garlic to the pan, season with salt and saute for 5 minutes until the carrot and apple begin to soften.
- Pour in the chicken stock and spices and bring to a gentle simmer before adding in the coconut milk, diced turkey (or chicken) and cauliflower rice. Leave to simmer for 8 minutes before serving garnished with chopped cilantro.
Nutrition
This recipe was originally posted on November 26, 2019 and updated with new copy on October 8, 2024.
First off, you should have titled this recipe Mulligaturkey Soup.
I found you through a Google search while simmering turkey stock the day after Canadian Thanksgiving. I wanted a different turkey soup and this was certainly a great choice. I followed your recipe with the following changes.
fresh turkey stock, not chicken
I sautéed the spices in the veggies for a minute before adding the broth
I used a cup of basmati rice and ground a considerable amount of Kompot pepper in
A half lemon juiced at the end made it bright.
This was amazing leftover soup, a definite repeat after Thanksgiving and Christmas every year.
Your remarkable skill and in-depth understanding of the issue are highly appreciated. The things you supply are of exceptional quality because of your guarantee and your work.
The soup tastes exceptionally good.
This soup is to die for and so easy to make. I followed directions to the key except maybe a little less cauliflower rice because my pot was full. I also roasted the seasonings as someone else had suggested. The taste profile is so perfect.
This is my favorite soup! The only thing I do differently is add 1/4 C of lemon juice and some lemon zest. It gives it a little zing.
This is a very delicious soup.
Lovely and spicy . i changed the rice cauliflower for lentils.
Thanks
This soup was delicious! I’ll be making this throughout the year. Thank you for sharing it!
Amazing soup!!! I make it every year after Thanksgiving and Christmas!!!
Tha ks for sharing this awesome recipe.
I’m so happy to hear that! It is my favourite way to use up leftovers!
Hi! Every year after the Holiday’s I look forward to making this soup with our left over turkey. For reasons due to health I have to limit my carb intake and was wondering if you have an estimation of how many carbs this would have without the apple?
Thank you so much!!!
Delicious! You will LOVE this l!
We made this over the weekend with leftover Turkey. The soup was so delicious, in fact, that today – a mere five days after Thanksgiving – I’m making it again but with chicken since we used all of our turkey 😉
Minor modifications:
1) I briefly toasted spices before in the chopped veg mixture before I added the stock
2) I used reduced fat coconut milk (it’s all we had on hand)
3) we are not in a protocol per se, and I had a russet potato, so I finely diced it and added along with the cauli rice
4) for the 2nd batch I cubed 1.5 lbs chicken thighs and tossed them in when I added the stock, simmered fir about 5 before adding the potato / cauli and simmering for another 5-10
Yum Yum Yum! Highly recommend!
This soup was absolutely amazing. It had so much flavor and was very easy to make. Thank you so much for sharing this recipe. I will definitely make this one again!
Wow! This soup was incredibly delicious! I loved making it and having the leftovers for the rest of the week. I think I want this to be a more frequent dish in my meal planning, so I’ll probably try it with chicken next. Thank you so much for this recipe! Such a winner!!!
This soup was super easy to make and absolutely delicious! I’ll definitely make this one again!
perfect for Thanksgiving leftovers. Simple to make and the spices make it SO tasty!
This was so delicious and easy to make! I was worried about the amount of cauliflower, because I don’t typically care for cauliflower, but, OH MY! This was so wonderful!!!! The cauliflower absorbs the seasonings and takes on a while new flavor profile! I made it for my family and extended family with the leftovers from Thanksgiving, and they all are raving about it. Already I’m sharing your recipe with all of them! So hearty too! Thank you for sharing this, it is bound to be a new tradition in our household!