Before I share the recipe, I have other exciting news — Thanks to CSN stores, I have a $65 dollar gift certificate to giveaway to a lucky reader. If something got missed on your Christmas wish list, here’s your chance treat yourself. With our upcoming move and a little baby on the way there’s all kinds of items we could buy from CSN, including modern dining room furniture, baby gear, shelving — what will you buy if you’re the lucky winner?
The contest is open to everyone in Canada and the United States. Entry is easy, choose one option or all three for more chances to win:
Subscribe to the Fresh Slow Cooking RSS feed.
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*Entries will be accepted until midnight EST Sunday January 30, 2011. The winner will be chosen randomly and announced Monday January 31, 2011.
Now back to the creamy slow cooker mulligatawny — our new favourite soup recipe! (In case you’re curious, my curried butternut squash soup comes a close second). Last winter I made a more ‘soupy’ chicken mulligatawny, and it tasted great, but this one has a creamy texture, which we both prefer.
To figure out the proportion of wet and dry ingredients to yield a thicker, more creamy soup, I cheated a little by checking out gluten-free goddess' vegetarian mulligatawny. Substituting some of the vegetables with those that are in season here and adding some diced turkey breast yielded a creamy, satisfying soup. The heat was just right too, complementing the vegetables and turkey without overpowering them.
I’ve posted this recipe as part of Souper Sunday. Be sure to check out Deb’s post today when she shares the links to everyone’s great recipes. If you’d like to participate, click the badge for details.
Cook: 6 hours (low) or 3 hours (high)
Yield: 8 servings (prepared in a 6.5 quart slow cooker)
Place all the vegetables (except the broccoli) in your slow cooker insert.
Stir in the garlic and spices.
Add the cubed turkey (or chicken) breast and pour the water and stock over top.
Gently stir to get he meat under the liquid and cook on low for 6 hrs.
Turn your slow cooker back on, (to high if that’s an option), and stir in the broccoli, coconut milk and lime juice. Heat for about 15-30 minutes.
Ladle into bowls and garnish with freshly chopped cilantro or toasted almonds.