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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
