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Summer Curry Soup

Ingredients

  • 1 lb. peeled seeded cubed mango
  • 1/2 cup chopped shallots
  • 1 tsp. chopped fresh garlic
  • 1 tsp. peeled chopped fresh gingerroot
  • 1 tsp. curry powder
  • 1-1/2 cups canned coconut milk
  • 1/2 cup vegetable broth
  • 2 Tbsp. fresh lime juice
  • 1 cup diced reduced sodium turkey
  • 2 Tbsp. chopped fresh cilantro

Directions

  • 1. Place mango, shallots, garlic, ginger and curry powder in work bowl of food processor. Puree until smooth. Stir in coconut milk.
  • 2. Transfer to a bowl. Stir in vegetable broth and lime juice. Add additional broth if mixture is too thick, OR to desired consistency. Stir in turkey.
  • 3. Refrigerate soup 1 to 2 hours or until well chilled.
  • 4. Divide mixture evenly between 4 bowls. Sprinkle with cilantro and serve.
  • Nutritional information per serving: Calories 285; Total Fat 19g; Saturated Fat 16g;
  • Trans Fat 0; Cholesterol 9mg; Sodium 253mg; Total Carbohydrate 26g; Dietary Fiber 3g;
  • Total Sugars 18g; Protein 8g

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