Curried Turkey Soup

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Curried Turkey Soup
Serving Size:4-6|Prep Time:30minutes|Cook Time:30minutes
Curried Turkey Soup

Ingredients

  • 1 tablespoon curry powder
  • 1 tablespoon chili powder
  • ½ teaspoon ground allspice
  • ¼ teaspoon black pepper
  • 2 teaspoons canola oil
  • 2 onions, diced, about 4 cups
  • 2 celery stalks, diced, about 1 cup
  • 1 large garlic clove, minced
  • 2 carrots, peeled and diced, about 1 cup
  • 2 apples, cored and diced, about 4 cups
  • ¼ cup fresh parsley, minced
  • ¼ cup coconut milk, unsweetened, canned
  • 4 cups chicken or turkey stock, any fat removed
  • 1 cup water
  • ½ cup russet potatoes, peeled and diced
  • 1 ½ pounds cooked turkey, cubed, about 4 cups
  • 1 ¼ cups canned, diced tomatoes, drained
  • salt to taste

Directions

Print Recipe
  1. Place the spices in a dry sauté pan and toast over medium heat, moving the contents of the pan over the burner constantly for a few moments until the color of the spices turns slightly darker and fills your kitchen with a pleasant aroma. Remove the pan from the heat, place toasted spices in a small dish and set aside.
  2. In a heavy stock pot large enough to prepare your soup, heat the oil over medium high heat. Add all of the vegetables, apples and parsley, and sweat without browning for approximately five minutes.
  3. Add the toasted spices and completely incorporate the spices into the vegetables.
  4. Add the coconut milk, chicken stock, water, and potatoes.
  5. Bring the soup to a rolling boil over high heat then turn the heat down to a simmer. Simmer the soup until the potatoes are fork tender, about 25 – 35 minutes. Add the cooked turkey and tomatoes, continue to simmer until the turkey is completely warmed through. Taste the soup and add salt if you like, or simply serve straight away.

Chef's Narrative

Hearty and delicious, this is a great way to use up extra cooked turkey and feed a hungry crowd.

Recipe Substitutions

For a vegan version, substitute cooked chickpeas or firm diced tofu for the turkey and vegetable broth for the meat broth.
Nutrition Facts:
Total Calories per Serving: 340, Total Fat: 20g, Saturated Fat: 7g, Trans Fat: 0g, Sodium: 590mg, Potassium: 300mg, Total Carbs: 20g, Dietary Fiber: 4g, and Protein: 21g
Allergens:
None

Directions

Print Recipe
  1. Place the spices in a dry sauté pan and toast over medium heat, moving the contents of the pan over the burner constantly for a few moments until the color of the spices turns slightly darker and fills your kitchen with a pleasant aroma. Remove the pan from the heat, place toasted spices in a small dish and set aside.
  2. In a heavy stock pot large enough to prepare your soup, heat the oil over medium high heat. Add all of the vegetables, apples and parsley, and sweat without browning for approximately five minutes.
  3. Add the toasted spices and completely incorporate the spices into the vegetables.
  4. Add the coconut milk, chicken stock, water, and potatoes.
  5. Bring the soup to a rolling boil over high heat then turn the heat down to a simmer. Simmer the soup until the potatoes are fork tender, about 25 – 35 minutes. Add the cooked turkey and tomatoes, continue to simmer until the turkey is completely warmed through. Taste the soup and add salt if you like, or simply serve straight away.

Chef's Narrative

Hearty and delicious, this is a great way to use up extra cooked turkey and feed a hungry crowd.

Recipe Substitutions

For a vegan version, substitute cooked chickpeas or firm diced tofu for the turkey and vegetable broth for the meat broth.
Nutrition Facts:
Total Calories per Serving: 340, Total Fat: 20g, Saturated Fat: 7g, Trans Fat: 0g, Sodium: 590mg, Potassium: 300mg, Total Carbs: 20g, Dietary Fiber: 4g, and Protein: 21g
Allergens:
None

Ingredients

  • 1 tablespoon curry powder
  • 1 tablespoon chili powder
  • ½ teaspoon ground allspice
  • ¼ teaspoon black pepper
  • 2 teaspoons canola oil
  • 2 onions, diced, about 4 cups
  • 2 celery stalks, diced, about 1 cup
  • 1 large garlic clove, minced
  • 2 carrots, peeled and diced, about 1 cup
  • 2 apples, cored and diced, about 4 cups
  • ¼ cup fresh parsley, minced
  • ¼ cup coconut milk, unsweetened, canned
  • 4 cups chicken or turkey stock, any fat removed
  • 1 cup water
  • ½ cup russet potatoes, peeled and diced
  • 1 ½ pounds cooked turkey, cubed, about 4 cups
  • 1 ¼ cups canned, diced tomatoes, drained
  • salt to taste
 

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